Recipe Ingredient
- 650g pork ribs, cut into 5cm lengths
- Oil for deep-frying
- 8 red dates, seeds removed
- 10g red rice (hoong kok mai)
- 2cm piece cinnamon stick
- 1 star anise
- 2 cloves
- 1.5 litres water
- Seasoning (A)
- 1/8 tsp pepper
- 1 tbsp light soya sauce
- 1 tbsp corn flour
- Sauce ingredients
- 60ml light soya sauce
- 1 tbsp HP sauce
- 1/2 tsp thick soya sauce
- 1½ tbsp tomato sauce
- 1½ tbsp tomato puree
- 1 tbsp brown sugar
- 100g rock sugar
Instructions
- Wash pork ribs and trim off the excess fat. Marinate with seasoning ingredients for at least 2 hours or overnight in the refrigerator.
- Heat oil in a wok for deep-frying and fry pork ribs for 2 minutes. Remove and drain well. Put water, dates, hoong kok mai, cinnamon stick, star anise and cloves in a deep saucepan. Bring to the boil and add in the pre-fried pork ribs and sauce ingredients.
- Reduce heat and simmer for 1-1½ hours or until meat is tender and gravy is thick.
