This dish is a simplified version of the 'Wu Tau Kow Yoke', steamed pork belly sandwiched with yam. I tweaked it a bit too, because instead of pork belly I used pork ribs. As I'm a yam or taro fan, I like yam cooked in whatever fashion and I find this to be delicious too!
Shallow fry the yam pieces till light brown. Also shallow fry the pork ribs.
Add in the preserved bean paste, water and allow it to cook.
Lastly add in the yam pieces when the pork ribs are tender.
Frankly, I prefer the yam pieces rather than the pork ribs in this dish, but nonetheless they both compliment each other!
- 420 gm pork ribs, cut to 2 inch lengths
- 300 gm yam, peeled and sliced to 1/4 inch thick
- 5 pips garlic, smashed
- 10 gm ginger, smashed
- 1/2 piece Nam Yue, preserved bean curd paste, smashed
- 1/4 tsp dark soya sauce
- 3 cups water or more
- 2 tsp Shaoxing wine
- A bit of rock sugar to taste
- Spring onions for garnishing
- Salt to taste
- Oil for frying
- Wash clean the pork ribs, pat dry and mix in a bit of salt.
- Likewise, pat dry the yam slices and mix in a bit of salt.
- Heat up some oil in a wok and shallow fry the yam slices till a tinge of brown. Dish out and drain.
- Next, shallow fry the pork ribs for a while, dish out and drain.
- Pour out excess oil, leaving about 1.1/2 Tbsp oil in the wok. Saute the smashed garlic and ginger till fragrant.
- Add in the preserved bean paste, stir-fry, then add in the pork ribs.
- Add in 2 cups of water, dark soya sauce and rock sugar and let it simmer for about 30mins.
- When the pork ribs are a bit soft, add in the yam slices and another cup of water. Yam tends to absorb moisture.
- Cook till the ribs are soft and tender, about another 20 mins.
- Add salt to taste.
- Turn off heat and drizzle in 2 tsp of Shaoxing wine, give it a quick stir.
- Dish out on plate, garnish with chopped spring onions.
- Serve hot with white rice.