Creating new recipes is never an easy task especially when you do not have a reference point. Sometimes, I must try cooking a dish many times before it reaches an acceptable standard to be shared with all of you. Many thanks to my food tasters and critics who were at my mercy but sometimes hurt my pride and pushed my cooking skills to the next level. They are none other than my family!! 🙂
The meat which was braised/simmered over low heat for an hour absorbs the goodness of the tonic and spices. It is so succulent and inviting that you will crave for more. Talking about it makes me want to cook this again soon!
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Serves 4 persons
750g pork ribs
1 tablespoon of salt
1½ inch ginger, sliced
6 cloves garlic, smashed
6 shallots, cut into small pieces
2 tablespoons Huiji Waist Tonic
½ tablespoon light soy sauce
½ teaspoon raw cane sugar
Some chopped spring onions
2 tablespoons Cooking oil
- Rub 1 tablespoon of salt on the pork and let it rest for 10 minutes.
- After 10 minutes, rinse the pork with running water to wash off the salt.
- Rub the pork with ¼ teaspoon of salt and 1½ tablespoons of Huiji Waist Tonic. Let it sit in the marinade for an hour or more.
- Heat up a pan and add cooking oil.
- Add in the ginger, garlic and shallots. Fry till fragrant.
- Next, add in the marinated pork and mix well.
- Add water to cover ⅔ of the pork ribs.
- Bring it to a boil.
- Lower the heat and add some light soy sauce to taste.
- Simmer for 40 minutes with lid on.
- Add sugar and simmer for another 15 minutes.
- Turn off the heat and add ½ tablespoon of the Tonic. Mix well.
- Dish out and garnish with some chopped spring onions. Serve immediately.
Note from Mummy’s Kitchen:
- Huiji Waist Tonic is not suitable for pregnant women.