Skip to main content
logo
Food Advertising by

Braised pork ribs with yam



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!

Ingredients
  • 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
Preparation
  1. Wash clean the pork ribs, pat dry and mix in a bit of salt.
  2. Likewise, pat dry the yam slices and mix in a bit of salt.
  3. Heat up some oil in a wok and shallow fry the yam slices till a tinge of brown.  Dish out and drain.
  4. Next, shallow fry the pork ribs for a while, dish out and drain.
  5. Pour out excess oil, leaving about 1.1/2 Tbsp oil in the wok.  Saute the smashed garlic and ginger till fragrant.
  6. Add in the preserved bean paste, stir-fry, then add in the pork ribs.
  7. Add in 2 cups of water, dark soya sauce and rock sugar and let it simmer for about 30mins.
  8. When the pork ribs are a bit soft, add in the yam slices and another cup of water.  Yam tends to absorb moisture.
  9. Cook till the ribs are soft and tender, about another 20 mins.
  10. Add salt to taste.
  11. Turn off heat and drizzle in 2 tsp of Shaoxing wine, give it a quick stir.
  12. Dish out on plate, garnish with chopped spring onions.
  13. Serve hot with white rice.

Comments

  1. Mmmm...I'd love the yam more than the meat too! Looks delicious!

    ReplyDelete
  2. Cheah...I'm very hungry now while looking at this flavorful pork ribs..

    ReplyDelete
  3. Hi Cheah, are you back already? Pork ribs sounds great too. I think I'm going to try this out next time when visiting my MIL. Thanks & have a great day.
    Cheers, Kristy

    ReplyDelete
  4. I love wo tau kau yoke and I will certainly try this out :)

    ReplyDelete
  5. Yam and pork is an interesting combination. I've never tried it.

    ReplyDelete
  6. I love this dish! The taro you used look so floury and delicious!

    ReplyDelete
  7. Another delicious dish from you that I like. I love the yam too. It gets the flavour from the rest of the ingredients. Great with rice.

    ReplyDelete
  8. Hi Everybody
    So kind of you all to continue visiting. I'm back and hope to post some pictures re my trip, but need time to sort out all the pics and my household chores as well!

    ReplyDelete
  9. This is a lot simpler than making the authentic wu tau kau yoke dish! Good job. I also love the fried / braised yam, but it's hard to resist pork belly...

    ReplyDelete
  10. Annie
    Totally agree with you, maybe I'll make that one day when I'm up to it!

    ReplyDelete
  11. Hi! Sorry for linking incorrectly, yes this is the one! :) I first found it from EnPetitChef but wanted to link directly to your blog instead ;)

    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

Fried 'Nian Gao' ~ Sticky rice cake ~ CNY 2010

'Nian Gao' in Mandarin or 'Nin Ko' in Cantonese is a must-have item during CNY.  This sticky glutinous rice cake is symbolic as it carries a homonym that sounds like 'year~high/tall'.  For business people eating this will link them to prosperity and wealth and working people will look forward to career advancement, promotion. Slice them up when they're still soft, keep them in containers and they can be stored in the fridge for months. I normally steam and dip them in freshly grated young coconut mixed with some salt or just fry with beaten egg.  But this time around, I've decided to be a bit more 'challenging' and try out Elin's recipe.  Thanks, Elin of  Elinluv's Tidbits Corner   for sharing!

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****

Abalone Soup ~ CNY 2011

Hi, I'm back!  Made this Abalone Soup for the reunion dinner and the soup was really delicious.  Abalone is 'Bao Yu' in Cantonese, 'Bao' sounds like 'guaranteed' and 'Yu' sounds like 'excess' so put together it sounds like 'guaranteed excess'!   Now, that's something to look forward to, to usher in the New Year!  I used fresh abalone and it was my first experience handling this and thought that it would be a daunting task.  Surprisinlgy it was not to be and removing them from their shells and cleaning them weren't that difficult after all.