Sunday, November 08, 2009

Braised Pork Ribs with Dry Bean Curd

This is very popular home-style Hokkien dish which we called ‘Hong Bak’ or 'Tau Yew Bak'. I learned making this dish from my mother but she normally uses pork rather than ribs. Since I am not a fan of fatty pork I used ribs for this dish. This dish goes really well with rice and it taste even better the next day.

1 pound of ribs
Half packet of dry bean curd stick - cut and soaks in water until soft
1 whole bulb of garlic
2 star anise
5 slices of ginger
2 tbsp of sugar or a few pieces of rock sugar
3 tbsp of oyster sauce
3 tbsp of soy sauce
2 tbsp of black soy sauce
Salt and pepper to taste

1. Marinate the pork with oyster sauce, soy sauce and dark soy sauce. In a heavy pot heat up 3 tbsp of oil. Add in sugar, stir until sugar melted and caramelized. Add in the whole garlic, star anise and ginger. Stir fry until fragrant and lightly brown.
2. Add in ribs, stir-fry until the meat changes color and the liquid almost evaporate. Add enough water to cover the ribs and bring it up to a boil.
3. Lower down the heat and simmer for 20 minutes. Add the dry bean curd stick. Continue to simmer. Remember to stir occasionally to prevent burning at the bottom and even cooking
4. Continue to cook until the ribs is tender. Add in more water if needed.
5. Check seasoning and adjust the taste accordingly. You might need more salt or soy sauce. Serve with warm rice.

Note: You can add hard boiled eggs to this dish. Just boil the eggs, peel and put it into the dish 15 minutes before the dish is done. You can also use pork belly for this dish


宝宝 said...

Thanks you for the hong bak recipe.
My Hokkien father in law ask me to cook hong bak, but i really no idea about hong bak.Then i can cook for him after this.
Thanks again.

ann low said...

I used to cook with pork belly. Next time must switch to pork ribs. Thanks!

Angie's Recipes said...

That's what my mum always prepares for the lunch together with black mushrooms. And yep, pork belly would be my choice for this dish too.

Elin Chia said...

I love this dish too!

mycookinghut said...

You made my fav dish! Hong Bak is so nice that I always like to add hard boiled eggs in it.. ehhe.. I wish I could have some of it.. hehehe

Ju (The Little Teochew) said...

Taste of childhood, comfort and home! Great dish :)

Nate @ House of Annie said...

I love the garlic in this dish. We normally don't put the dried bean curd but we shall try that next time! And yes, it's better the next day but sometimes it doesn't last that long ;-P

Yummy Bakes said...

This goes well with a bowl of rice. Am hungry now ...

Anonymous said...

This is such a nolstagiv dish. My mum used to cook it all the time when we were young. She added mung bean vermicelli. :)

Little Corner of Mine said...

This is a comfort food for me.

Christelle said...

I agree, definitely comfort food :)

ICook4Fun said...

宝宝, hope this is the dish your FIL asking for.

Anncoo, if you like fatty pork then pork belly will be great.

Angie, are you Hokkien too? Yea my mom sometimes used mushroom too.

Elin, me too :)

Leemei, I too love it with hard boiled eggs.

Little Teochew, yes a real comfort dish.

Nate & Annie, my mom used to make a lot so that we will hav extra for the next day.

Yummy Koh, yes it is.

Ellie, we never have this with mung bean vermicelli. mmmm I should try this out. Thanks for the idea.

LCOM, mine too. Remind me of home.

Christelle, yes it is.

Noob Cook said...

Gosh I haven't eaten this for so long. Really love the beancurd skin in this dish.

imjenniferlai said...

halo..1st time visit u here =P I like your blog so much, lotsa recipes for me to learn during my spare time.

Added u ;)

Little Inbox said...

We are Hokkien, so mom cook this dish for us since our childhood.

My Asian Kitchen said...

I love this dish!! now you make me want to cook hong bak tomorrow!! wanna to take some from the screen now! hahaha!

A Full-Timed Housefly said...

belly belly yummy ! thanks for sharing

love to eat said...

I love fu chook !! we used to eat this very regularly when i was younger!

ICook4Fun said...

Noobcook, I too love beancurd :)

Jennifer, thanks for stopping by.

Little Inbox, I guess most of us Hokkien will have this dish at home :)

Lesley, cook some for youself and Mishu. This dish is great with porridge too.

Full-timed Housefly, you are welcome.

Love to Eat, are you a Hokkien too?