Thursday, April 7, 2011

Braised Pork with Mao Gua

300g pork ribs - blanched
1 mao gua - peeled and cut into cubes
1 pkt brown beech mushroom - washed and ends trimmed
2 slices ginger
2 cloves garlic - unpeeled
cornstarch solution
1 1/2 cup water
2 tbsp cooking oil

1 tbsp soy sauce
1 tbsp huatiao wine
1 tsp sesame oil
1 tsp cornstarch
salt and pepper to taste

1 tsp dark soy sauce
1 tbsp oyster sauce

  1. Marinate meat for one hour or more.  Set aside.
  2. Heat up a large pan and saute the mushrooms until fragrant.  Add oil and stir fry pork ribs for one minute.  Add ginger and garlic and continue to stir fry for another minute.
  3. Add sauce and quickly stir fry for a while.  Add water to the pan, cover and let it simmer for 30 minutes.  
  4. Add melon to the pot and continue to simmer for 10 to 15 mins or until melon is cooked to desired softness.  Stir in cornstarch solution.  
  5. Ladle into serving plate and serve warm with rice.