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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.

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Comments

  1. JeannieSeptember 16, 2010 at 11:09 AM

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

    ReplyDelete
  2. ann lowSeptember 16, 2010 at 4:58 PM

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

    ReplyDelete
  3. penny aka jeroxieSeptember 16, 2010 at 8:20 PM

    I have not had this for a long time!

    ReplyDelete
  4. My Little SpaceSeptember 16, 2010 at 11:23 PM

    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
  5. 3 hungry tummiesSeptember 17, 2010 at 2:59 PM

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

    ReplyDelete
  6. ShirleySeptember 17, 2010 at 11:16 PM

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

    ReplyDelete
  7. Angie's RecipesSeptember 18, 2010 at 1:39 AM

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

    ReplyDelete
  8. MaryMohSeptember 18, 2010 at 3:45 PM

    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
  9. Sokehah cheahSeptember 18, 2010 at 9:40 PM

    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
  10. Nate @ House of AnnieSeptember 19, 2010 at 11:57 PM

    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
  11. Sokehah cheahSeptember 21, 2010 at 11:05 PM

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

    ReplyDelete
  12. Min {Honest Vanilla}March 7, 2011 at 5:45 PM

    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

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