Prep time: 20 mins
Cook time: 45 mins
Yield: 2 to 3 serves
Ingredients:
- 330 gm pumpkin, peeled and deseeded
- 320 gm pork ribs
- 2 tsp black bean garlic sauce
- hot water, to adjust
- Marinade:
- 2 tsp light soy sauce
- ½ tsp sugar
- 1 tsp corn flour / corn starch
- ½ tsp Shaoxing wine
- sesame oil, to taste
- pepper, to taste
- 1 tsp light soy sauce
- ½ tsp sugar
- 1 tsp corn flour / corn starch
- 2 Tbsp water
- a dash sesame oil
- Rinse pork ribs and drain well. Cut into chunks, about 1 1/2 inch in length. Mix with seasoning for 30 minutes. Cut pumpkin into 2-inch chunks.
- Heat oil in a wok or deep frypan. Sauté black bean garlic sauce over medium heat until aromatic. Add pork ribs and cook until lightly brown. Add hot water, just cover the pork ribs and bring it to a boil. Simmer on low heat until tender. Test it with a chopstick. You can insert a chopstick into the meat easily, then it’s soft enough. Add pumpkin to cook until softened. Replenish hot water if necessary. The amount of water you add depends on how high the power of your stove. And the cooking time would also depend on how soft the pumpkin you like. Yet, don’t overcook the pumpkin. When all ingredients are cooked and softened, about one third of water left with pork and pumpkin, pour in thickening and cook the consistency to your preference. Dish up and serve hot.
©2024 Christine's Recipes - https://en.christinesrecipes.com/
