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Pork spare ribs and potatoes in red bean curd sauce recipe
Created by Eileen Yip
- Cuisine: Chinese
Ingredients
1½ kg pork spare ribs2 tsp light soy sauce
1 large onion,
Chicken stock (see below)
4-6 cubes of red bean curd
2 kg desire potatoes
Corn flour with water (alternative Potato starch)
Preparation
Make chicken stock with one boiling chicken stuffed with a knob of fresh ginger approx. 5 cms. Slice onions, roughly. Chop ribs into 5cm pieces, mix with light soy sauce Lightly fry onions in hot oil, add pork ribs and brown the meat. Add red bean curd and stir fry for about 10 minutes Add enough chicken stock to cover the pork and braise on low heat for about 2 hours. Peel and chop potatoes into wedge pieces and add to pork. Simmer until potatoes are cooked, and flavour has penetrated the potatoes. Thicken the liquid with a little corn flour mixed with water and it’s ready to serve. Extra red bean curd may be added if required.If you enjoyed this Pork spare ribs and potatoes in red bean curd sauce recipe then browse more Chinese recipes and our most popular hainanese chicken rice recipe.
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Comments (3)
15 Jan 2010 02:05 AEST
anthonyahkee@yahoo.com
newtown
Roast Pork and potatoes in red bean curd sauce
The BillKee CookBook is now online @ www.BillyKee.yolasite.com for genuine Sze Yup (now Jiangmen, Guandong) Cantonese recipes with picvtures and youtube demonstrations FREE
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16 Sep 2009 09:40 AEST
anthony ah kee
Newtown
Here's another version taught to me by my Dad Billy Kee
Pork and potatoes with fermented red bean curd sauce
4 large potatoes sectioned into 1/6
1 large onion cut into wedges
2 cloves garlic;
2 fermented red bean cubes;
1 D. peanut oil;
1/2 kilo of roast pork (Siew Yok),
Fry bruised garlic in saucepan then add meat, potatoes, onion. Toss over high heat with lid on until sealed. Remove garlic. Add a little water and stir in 2 cubes red bean curd and steam on low heat until potatoes are cooked.
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