Sunday, October 9, 2011

Braised Pork Ribs in Hong Shao Sauce

I could not imagine my last post was dated last year Nov. I better make a post now before it hit one year. :p

Recently I tried to eat more healthy food, therefore most of my home cooked meal are steamed fish, blanched vegetables and chicken/pork rib soup. It was until last Saturday when I finally get bored of steamed fish and decided to have something different for dinner. I braised 1kg of pork rib and finished it in two meals. Like it! A good change from the "tasteless" healthy food. ;)

Stir fry minced garlic, minced shallot and minced ginger in cooking oil until fragrant. Then, add in star anise and cinnamon stick. This was followed by adding in pork rib, oyster sauce, light soy sauce, salt, sugar, pepper and enough water to cover the pork rib. Once the sauce is boiling, turn to medium heat and cover the wok. Simmer for an hour but open and check every 15 minutes to make sure that it did not dry up. Add more water if needed. Ready to be served after an hour when the pork rib is soften.

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