- 1½ kg pork spare ribs
- 2 tsp light soy sauce
- 1 large onion
- chicken stock
- 4–6 cubes red bean curd
- 2 kg desire potatoes
- cornflour with water (alternative potato starch)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Make chicken stock with one boiling chicken stuffed with a knob of fresh ginger approximately 5 cm.
Roughly slice the onion. Chop ribs into 5 cm 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 over 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 cornflour mixed with water and it’s ready to serve. Extra red bean curd may be added if required.