Recipe: Braised Claypot Spare-ribs

Braised Claypot Spare-ribs

500g spare ribs cut into 5cm pieces

200g potatoes cut into big wedges

A handful of peanuts (about 50g) washed

1 tbsp chopped ginger

1 tsp chopped shallots

1 tsp chopped garlic

2 tbsp oil

2 pieced red fermented beancurd (nam yee) mashed

2 tbsp hot soy bean paste (tau pan cheong)

Marinade (A)

1/2 piece red fermented beancurd (nam yee) mashed

1 tbsp Shao Hsing Hua Tiau cooking wine

Pinch of salt

1/2 tsp sugar

1 tsp cornflour

Sauce ingredients (B)

1 tsp dark soy sauce

2 tsp light soy sauce

1 tbsp oyster sauce

1/4 tsp salt

1 tsp sugar or to taste

1 tbsp Shao Hsing Hua Tiau cooking wine

700-800ml water

Combine spare ribs with marinade (A) and mix well. Set aside in an airtight container and refrigerate for several hours or preferably overnight. Deep fry the marinated spare ribs in hot oil until golden brown. Drain from oil. Deep fry the potatoes until golden.

Heat oil in a wok and fry shallots and garlic until light golden. Add ginger and fry until fragrant. Stir in mashed nam yee and tau pan cheong. Fry until aromatic.

Add spare ribs and peanuts and stir in water. Mix well and bring to a boil. Transfer the ingredients into a claypot and braise over gentle low heat at a simmering boil.

Add potatoes and sauce ingredients and continue to simmer for 20-25 minutes until meat is tender and sauce turns thick. Serve hot.

 

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