Ingredients: Recipe for 3-4 servings.
- 1 3/4 lbs. (780 gm) pork ribs
- salt, to taste
- pepper, to taste
- 2 tsp grated ginger root
- 2 cloves minced garlic
- 3 Tbsp hoisin sauce (海鮮醬)
- 2 Tbsp light soy sauce
- 2 Tbsp mirin
- 2 strips orange rind, each 2cm x 3cm
- 1½ Tbsp honey
- 2 tsp sesame oil
- 1½ cup water
- Cut the pork ribs into pieces. Blanch in boiling water to remove blood and any impurities, for about 3 minutes. Drain well. Wipe dry with kitchen papers. Season with salt and pepper. Set aside.
- Heat oil in a frying pan. Cook the ribs over high-medium heat until lightly brown. Push ribs to the sides of the pan. Add some oil. Saute the ginger and garlic until aromatic. Stir to combine with the ribs well. Transfer into a deep pot or a slow cooker.
- Pour sauce over the ribs. Place a piece of baking paper on top and cover with a pot lib. Bring it to a boil. Reduce heat to low, and simmer for about 3 hours, or until the ribs are softened, sauce reduced to 1/5 and thickened. Along the way of cooking, occasionally stir the ribs to get them heated evenly. Serve hot with sauce.
- To place a piece of baking paper on top of the ribs while cooking, it helps to keep the surface of ribs moist and glossy.
- The secret ingredient to make this tasty dish is Lee Kum Kee’s hoisin sauce and honey.
- Mirin is a Japanese condiment, available at supermarkets.
- To get the best results, use heavy based pot or a slow cooker if you have.
- As the power of every stove and the material of every cooking utensil is very different, the amount of water used will be different too. Top up with some boiling water along the way of cooking if needed.