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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

Hawaiian Biscuits ~ 夏威夷饼

I was introduced to this Hawaiian Biscuit by a friend who bought this for me to try.  I was curious about the name and was wondering what's so 'Hawaiian' about these biscuits.  I understood, after the first bite of a Macadamia nut.  So the 'Hawaiian' thing is the Macadamia nut.  Since I have some lotus paste left after the mooncake festival, thought I'd give this a try.  I used the recipe for the pastry from my 'Lo  Por Paeng/Wife Biscuit' post and just wrap up some lotus paste with some Macadamia nuts.  This is a yummy biscuit to be enjoyed at any time of the day and the biscuits stayed crispy even on the fourth day, kept in an air-tight container.






Hawaiian Biscuits  ~  夏威夷饼
Ingredients

Oil dough
80 gm plain flour
50 to 60 gm shortening

Water dough
100 gm plain flour
40 gm shortening
30 to 350 ml cold water 

300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts)
32 Macadamia nuts
1 egg, beaten, to glaz…