Braised Spareribs with Yam Recipe
This is such a homey dish - spareribs braised in 'nam yu', bean sauce and of course yam. The yam adds earthiness to the dish while the slow cooked spareribs are ultra flavourful, definitely a great dish to serve with hot steamed rice. I like to first cook this dish in a wok then braise it slowly in a clay pot. Serving the pork directly from the clay pot at the table not only makes for a lovely presentation but will also keep the food warm.
This post is part of my Yuen Chun Recipes, an ongoing project on this blog. I hope you give this a try!
Serving suggestion: with steamed rice
Ingredients:
500g of spare ribs, chopped into 2 inch pieces
1 yam/ taro, skin peeled and sliced or cubed
2 + 1 stalk green onions, sliced
4 cloves garlic, minced
3 slices fresh ginger
Seasoning:
2 tablespoons nam yu (please adjust accordingly as each brand differs in terms of saltiness)
1 tablespoon yellow bean sauce (I used Yuen Chun)
1 teaspoon light soy sauce or to taste
1/2 cup water or more
Method:
Firstly, blanch the spare ribs with the 1 stalk of green onion. Once surface of the meat turns white, remove and drain. Set aside.
Heat up your wok until smoking. Add 3 tablespoons of oil. Turn heat to medium. Fry the yam slices until lightly browned. Remove and set aside.
Heat your wok up again until smoking. Add 3 tablespoons of oil and swirl to coat. Turn heat to low. Add garlic, ginger and green onions. Add the yam and spareribs. Pour in the seasoning. Bring to a boil. Cover and allow to cook for at least 10 minutes before transferring the contents to a clay pot for braising. Braise the spare ribs for about 20-30 minutes. Do a taste test and add more of the condiments if desired.
Serve hot.
This post is part of my Yuen Chun Recipes, an ongoing project on this blog. I hope you give this a try!
Serving suggestion: with steamed rice
Ingredients:
500g of spare ribs, chopped into 2 inch pieces
1 yam/ taro, skin peeled and sliced or cubed
2 + 1 stalk green onions, sliced
4 cloves garlic, minced
3 slices fresh ginger
Seasoning:
2 tablespoons nam yu (please adjust accordingly as each brand differs in terms of saltiness)
1 tablespoon yellow bean sauce (I used Yuen Chun)
1 teaspoon light soy sauce or to taste
1/2 cup water or more
Method:
Firstly, blanch the spare ribs with the 1 stalk of green onion. Once surface of the meat turns white, remove and drain. Set aside.
Heat up your wok until smoking. Add 3 tablespoons of oil. Turn heat to medium. Fry the yam slices until lightly browned. Remove and set aside.
Heat your wok up again until smoking. Add 3 tablespoons of oil and swirl to coat. Turn heat to low. Add garlic, ginger and green onions. Add the yam and spareribs. Pour in the seasoning. Bring to a boil. Cover and allow to cook for at least 10 minutes before transferring the contents to a clay pot for braising. Braise the spare ribs for about 20-30 minutes. Do a taste test and add more of the condiments if desired.
Serve hot.
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