Recipe Ingredient
- 500g spare ribs (pork), cut into 4-5cm pieces
- 4-5 cloves garlic, unpeeled and kept whole
- 200g white radish (pak lor pak), cut into wedges
- Marinade (A):
- 1/2 tsp salt
- 1/2 tsp light soy sauce
- 1/2 tsp sugar
- 1 tsp Shao Hsing Hua Tiau wine
- 1 tbsp tapioca flour
- Seasoning (B):
- 1 tsp chicken stock granules
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/2 tsp thick soy sauce
- 1 cup water
- Thickening (combine):
- 1 tsp corn flour
- 1 tbsp water
Instructions
- Season spare ribs with marinade (A) for several hours, preferably overnight, in the refrigerator. Deep-fry till golden brown.
- With the remaining oil, fry garlic cloves till lightly golden. Dish out and set aside.
- Combine fried spared ribs, white radish, garlic and seasoning (B) in a pressure cooker. Cook for 30-35 minutes.
- Add thickening and simmer for a minute. Dish out and serve immediately.
