Sunday, July 19, 2015

Braised Sea Cucumber with Pork Ribs and Taro

1 packet frozen fresh sea cucumber - washed and cleaned, cut into big chunks
 4 dried shitake mushroom - soaked and drained
1 medium sized taro/yam- peeled and cut into chunks and deep fry

1 lb pork ribs
1 star anise
2 cloves

1/2 tsp five spice powder
2 cloves garlic - chopped
few slices ginger 
1 tbsp oyster sauce
1 tbsp light soy sauce

1 tsp dark soy sauce
1 tsp black vinegar 
pepper to taste
vegetable oil
1 cup water

Seasonings for pork rib
1 tbsp light soy sauce
1 tbsp shaoxing wine
pinch of salt
dash of pepper
1/2  tsp cornstarch
1 tsp sesame oil


  1. Marinate pork ribs for 1 hour or more.
  2. Bring a pot of water to boil.  Add sea cucumber and blanched.  Drain and set aside.
  3. Heat up oil in a large pot.  Fry garlic and ginger for a while. Add pork ribs and mushrooms and fry to mix well.
  4. Drizzle light soy sauce, dark soy sauce and oyster sauce.  Do a quick stir fry over high heat.
  5. Add star anise, cloves and water and simmer over medium low heat for 30 min or till meat is tender..
  6. Add fried taro and blanched sea cucumber and cook till desired tenderness. 
  7. Add black vinegar and pepper.
  8. Serve warm with rice.

No comments:

Post a Comment