Braised Pork Ribs with Chestnuts (栗子燜排骨)

As the power of every stove is very different, please adjust the cooking time. If the water dries up before the pork and chestnuts turning soft, add some boiling water and continue to cook.

Prep time: 30 mins
Cook time: 45 mins
Yield: 3 to 4 serves

Ingredients:

• 450 gm peeled chestnuts
• 250 gm pork ribs
• 1 clove garlic, crushed
• 1 tsp minced shallot
• 3 to 4 slices ginger
• 2 tsp ground bean sauce (磨豉醬)
• 2 tsp shaoxing wine
• 1½ cup water

Marinade:

• 1 tsp light soy sauce
• 1 tsp corn flour / corn starch
• 1/8 tsp salt
• 1 tsp shaoxing wine
• ½ tsp sugar
• white pepper, to taste

Sauce:

• 2 tsp light soy sauce
• 2 tsp dark soy sauce
• 1 tsp corn flour / corn starch
• 2 tsp oyster sauce
• 1 Tbsp water
• sesame oil, to taste

Method:

1. Rinse the pork ribs and wipe dry. Cut into chunks. Mix with marinade and set aside for about 30 minutes.
2. Heat oil in a large heavy based pot. Sauté garlic, shallot, ginger and ground bean sauce over medium heat. Add pork ribs and cook until the surface turns white. Sprinkle wine and stir to combine. Pour water. Bring it to a boil with cover. Reduce heat to simmer for about 20 minutes, or until the ribs start to turn soft.
3. Add the chestnuts and cook for another 20 minutes, or until softened but still hold their shapes. Stir in the sauce and cook to your preferred consistency. Serve hot.

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