Recipe: Braised Pork Ribs with Huiji Waist Tonic

by Mummy's Kitchen

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!

Hope you will try this recipe and be generous and give us some feedback/comments via our blog. Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.

Serves 4 persons

Ingredients:

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

Method:

  1. Rub 1 tablespoon of salt on the pork and let it rest for 10 minutes.
  2. After 10 minutes, rinse the pork with running water to wash off the salt.
  3. 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.
  4. Heat up a pan and add cooking oil.
  5. Add in the ginger, garlic and shallots. Fry till fragrant.
  6. Next, add in the marinated pork and mix well.
  7. Add water to cover ⅔ of the pork ribs.
  8. Bring it to a boil.
  9. Lower the heat and add some light soy sauce to taste.
  10. Simmer for 40 minutes with lid on.
  11. Add sugar and simmer for another 15 minutes.
  12. Turn off the heat and add ½ tablespoon of the Tonic. Mix well.
  13. Dish out and garnish with some chopped spring onions. Serve immediately.

 

Note from Mummy’s Kitchen:

  1. Huiji Waist Tonic is not suitable for pregnant women.

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Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

6 thoughts on “Recipe: Braised Pork Ribs with Huiji Waist Tonic”

  1. I live in Australia. Sadly the tonic you used is not available.
    What can I use as a substitute ? I know it will not taste as good.

    Reply

    1. Hi Scarlett, I’m not sure if these would be available in Australia but maybe you could substitute it with DOM or Yomeishu. Alternatively, you could get herbs to boil a broth. I hope this helps. 🙂 Happy cooking!

      Reply
  2. Juliet Ong says:

    Where to buy Huiji Waist Wine in SG?

    Reply
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