Skip to main content
logo
Food Advertising by

Pork Ribs with Pickled Cucumber


This was one of my mum's signature dish ...... Pork Ribs with Pickled Cucumber.  My siblings and I relished this and will 'kar fan', meaning 'add more rice' whenever she served this on the table.








This is real yummy, succulent pork ribs with a little bit of tangy taste from the pickled cucumber ........ Enjoy!


Recipe for Pork Ribs with Pickled cucumber

Ingredients
  • 500 gm pork ribs, cut into bite size
  • 2  tsp 'tau cheong', preserved bean paste
  • 1  tsp dark soya sauce
  • 1  tsp sugar
  • 1 cup water
  • 6 shallots
  • 6 pips garlic
  • 10 gm young ginger
Cucumber pickle
  • 300 gm cucumber
  • 1 red chilly, slice
  • 1/2  tsp salt
  • 2  tsps sugar
  • Juice from 1 lime
To thicken the gravy
  • 1 tsp cornflour + 2 Tbsp water
Preparation
  1. Blanch the pork ribs in some hot water to get rid of scum.  Drain and set aside.
  2. Slightly pound together the shallots, garlic and young ginger.
  3. Saute the pounded ingredients with some oil till fragrant, add in the preserved bean paste.
  4. Add in the pork ribs and stir-fry for about 5 to 10 mins. on medium heat.
  5. Add in 1 cup water, dark soya sauce, sugar and let the pork ribs simmer till the meat is tender and soft.
  6. Meanwhile, prepare the cucumber pickle by peeling off the skin, cut into 4 quarter lengths, remove the seeds and slice thinly, diagonally.
  7. Add in salt, sugar and fresh lime juice, sliced chilly, mix well.
  8. When the pork ribs are done, thicken the gravy with the cornflour mixture.  Toss in the pickled cucumber, mix well.  Add salt, sugar to taste, dish out.
  9. Serve with rice.

Comments

  1. What an interesting dish! I will certainly kar fan too!

    ReplyDelete
  2. wow.. this dish i love too but my mum used to do it with chicken internal organs.. kai tun.. pickled cucumber is very hoi wai, yes!

    ReplyDelete
  3. Never tried this before but pickled cucumber with pork ribs sounds great. Will bookmark it, thanks for sharing :)

    ReplyDelete
  4. I don't think I have try this dish before. Very interesting to cook it with pickle cucumber. With salty, sweet and tangy flavor I bet it taste great.

    ReplyDelete
  5. Love all the gravy of this dish...I like to pour them over the rice.

    ReplyDelete
  6. Another old days recipe! My mom used to cook this. So sad Hakka people doesn't like 'gong fu choy'! Actually, I've difficulties in cooking at home. My hubby is Hakka and I'm cantonese. My kids love any food just like me but their father is so particular in his food. He likes only kampung food! You see what I mean!

    ReplyDelete
  7. Yum....this looks delicious. I love dishes with gravy....so good o scoop over rice. I'm sure the pickled cucumber makes this dish most appetising.

    ReplyDelete
  8. Wor Wor, this look so delicious, mum's dish always the best, I immediate book mark this. Thanks for sharing.

    ReplyDelete
  9. 3 hungry tummies
    Yes, it's delicious, slurp!

    renaclaire
    Come to think of it, those days they used to cook with chicken intestines, gizzard, etc. with this pickled cucumber.

    Anncoo
    It's mum's concoction and all my siblings love it!

    ICook4Fun
    Yes the tangy pickle makes the dish different.

    Angie's Recipes
    Yes, tastes great, gravy on rice.

    Try it, Mary, think your girls will enjoy it.

    Kristy
    Cantonese food is more popular, I think. Canton/Kwongchow is famous for its food. I like the Hakka yong tau fu though.

    Sonia, totally agree with you, cracking my head to remember what else she cooked for us.

    ReplyDelete
  10. I will kar fan too! So homey. I Like :)

    ReplyDelete
  11. Yes, nothing beats home cooked food, penny!

    ReplyDelete
  12. I have to try this! Adding pickled cucumber is really interesting.

    ReplyDelete
  13. pigpigscorner
    Yes, do try this, we all love it!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Overnight Almond Orange Muffins ~ 隔夜杏仁橘玛芬

  I stumbled upon this post on how to achieve "Tall Bakery Style Muffins'' from 'Handletheheat' blog which aroused my curiosity and I was very eager to give it a try.  The batter is chilled for a few hours or overnight and can be baked straightaway.   Thus the muffins can be baked in a jiffy and you can serve warm freshly baked muffins for breakfast.  Yes, I noticed that the muffins rose fairly high and they were fluffy and moist. Overnight Almond Orange Muffins  ~    隔夜杏仁橘玛芬 Ingredients 143 gm plain flour 30 gm caster sugar 30 gm brown sugar 1/8 tsp salt 1/2 Tbsp baking powder 1/2 cup buttermilk (add 1 tsp vinegar or lemon juice to make up 1/2 cup) 57 ml oil 1 large egg 2 tsp orange zest 1/2 tsp vanilla Almond slivers to sprinkle Method Sieve and whisk flour, sugar, salt and baking powder. In another mixing bowl, whisk egg, oil, vanilla and buttermilk. Pour the wet ingredients (2) into the dry ingredients.  Add in orange zest.  Mix till just combine and do not ov

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.