Slow Braised Pork Ribs

Don't you just love a stew with a gravy that's so good that you'll be more than happy just to eat that with rice? With tender meat literally falling off the bone? If you answered YES and YES, this dish is made just for you!! ;)

It's easy to put together but it has a cooking time around 2 hours to allow the ribs to cooked till it's so so tender. Flavoured with warming spices such as ginger, cinnamon and star anise, it's definitely one that's well worth the wait!

Adapted from Cheat Eat

Ingredients(Serves 4)

800g pork ribs or soft bone (cut into 5cm pieces with fats trimmed off)

2 tbsp oil

40g galangal (cut into chunks)

40g ginger (cut into chunks)

1 tsp coriander seeds (pounded)

2 cinnamon sticks

2 star anise

1 tbsp bean paste

12 cloves garlic (leave skin intact and crushed)

2 tbsp dark soy sauce

1 tbsp light soy sauce
1tsp five spice powder

2 tsp sugar

water

2 tbsp corn flour

Method

1) Place pork ribs in a colander, pour boiling water over it and drain well. The purpose here is to clean the pork ribs and gets rid of any gaminess.

2)Heat up oil in a heavy bottom pot. Add the galangal, ginger, coriander powder, cinnamon, star anise and bean paste. Fry the aromatics over medium heat for about 3 minutes. Bring up the heat, add the pork ribs to the pot and continue frying for 5 more minutes. If it gets too dry and the spices are starting to blacken, sprinkle some water in the pot.   

3) Add garlic, dark soy sauce, light soy sauce, five spice powder and sugar to the pot and mix well. Pour in enough water or stock to just cover the ingredients. Bring to a boil. Reduce heat to very low, cover and cook for about 2 hours until the meat is tender and falling off the bone. Remove any scum that might appear.

4) Mix corn flour with some water and stir it into a paste. Add this mixture into the pot and mix well. This helps thicken the gravy. Bring the gravy to a boil and add more dark soy sauce and/or sugar according to taste. Serve with rice and green vegetables.