Recipe Ingredient
- 200g roasted pork (siu yoke), cut into slices
- 400g spareribs, cut into 4-5cm pieces
- 1 tbsp sesame oil
- 1 tbsp oil
- 3 cloves garlic, chopped
- 1 tsp chopped ginger
- 1 tsp chopped shallots
- 1 leek, sliced
- 5 dried Chinese mushrooms, soaked and halved
- 1 dried scallop, soaked
- 500g prepared sea cucumber, rinsed and cut into 5cm slices
- Seasoning
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp Shao Hsing Hua Tiau wine
- 1/2 tsp chicken stock granules
- 1/4 tsp pepper
- 1/2 tsp thick soy sauce
- 1 litre water or fresh chicken stock
Instructions
- Heat oil and sesame oil in a large saucepan and fry ginger, shallots and garlic until fragrant. Add spareribs, mushrooms and dried scallop. Toss and fry for a while.
- Add seasoning and leek. Pour in water or chicken stock then cover and bring to a boil.
- Reduce the heat and add sea cucumber. Simmer for 1-1¼ hours. Halfway through add roast pork. Braise until meat is tender and gravy is reduced.
