INGREDIENTS:
- 700g pork ribs
- 2 heads bok choy (pechay)
- 2 medium potatoes, peeled ad quartered
- 1 large carrot, peeled and sliced
- ½ cabbage, quartered (or Chinese cabbage, bottom trimmed and then halved)
- 1 medium size onion, quartered
- 1 Tbsp. fish sauce or patis
- 1/2 Tbsp black peppercorns, cracked
- ½ tsp. salt
- 8-10 cups water
INSTRUCTIONS:
- Using a heavy duty meat cleaver, cut the pork ribs in half or in 3 pieces.
- Fill a large size casserole pan with the water and bring to a boil.
- Put the pork ribs and boil.
- Remove the scum that rises above the water.
- Lower down the heat and simmer.
- Drop in the onion and black pepper then cook for an hour or until the meat is tender. (Add more water if required. This is rather a soupy dish!)
- Add in the potatoes, carrots, salt and fish sauce and cook for another 5 minutes.
- Then add cabbage and simmer for half a minute.
- Just before it turning off the heat, add the bok choy and simmer for another minute. At this point add more salt of fish sauce to adjust the taste.
- Remove from heat and serve hot with freshly boiled rice.
Source: Global Granary
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