Ingredients
100g preserved vegetables (the sweet kind)
540g frozen pork ribs (thawed)
5-6 pcs ginger slices
4 white stalks of scallions
half of a garlic (sliced)
Marinade for Pork Ribs
1 tbsp cornstarch
1 tbsp soy sauce
1 tsp rice wine
1 tsp white sugar
1/4 tsp white pepper
1 tsp sesame oil
Sweet Preserved Vegetables Seasonings
1 tsp white sugar
1 tsp dark soy sauce
Other Seasonings
1 tbsp oyster sauce
1 tsp rice wine
hot water (please refer to the instructions for amount)
1-2 pcs of rock sugar (about the size of a ping-pong ball)
1.5 tbsp dark soy sauce
2 tbsp hoisin sauce or sweet bean sauce
Instructions
- Soak the preserved vegetables in salted water (ie. brine solution) for half an hour. Rinse, drain, chop and set aside.
- Wash the pork ribs in water. Rinse, drain and dry with kitchen paper.
- To marinate the pork ribs, first stir in cornstarch until the cornstarch is no longer visible. The pork ribs should feel tacky too. Then stir in soy sauce, rice wine, white sugar and white pepper until well-combined. Mix in sesame oil. Marinate for at least 20 minutes.
- On a hot wok, pan-fry the pork ribs on low heat for 1 minute on each side until golden brown. Remove the pork ribs and set aside.
- Stir-fry the preserved vegetables in a hot wok on low heat until dry and light. Mix in sugar and dark soy sauce. When the vegetables are evenly colored, turn off the heat. Remove and set aside to let cool.
- Wipe the wok clean. Heat up the wok and sauté ginger slices, scallion white stalks and garlic on high heat until fragrant. Return the pork ribs are to the wok.
- Add in oyster sauce and rice wine. Stir well.
- Add hot boiling water to just cover the pork ribs but not completely soaking them. Mix in rock sugar, dark soy sauce and hoisin sauce.
- Turn to low heat. Cover and braise for 12 minutes.
- Open the lid and gently stir with a spatula. Taste to adjust the seasonings.
- Cover and simmer for further 15-20 minutes to reduce the sauce. Turn off the heat. Plate up and serve.
