PREP 20 mins, COOK 40 mins
SERVES 4-6 AS PART OF A SHARED MEAL – GF, DF
Ingredients:
- 10 French shallots
- 1 inch young ginger, peeled
- 5 cloves garlic
- 3 tbsp rice bran oil
- 2 tbsp preserved soy beans
- 500g boneless pork spare ribs, cut into 4cm pieces
- 2 tbsp Asian cooking caramel
- 2 cups chicken stock
- 1 tbsp dark palm sugar
- 6 small dried shiitake mushrooms, softened and halved
- 3 medium sized potatoes, peeled and quartered
Method:
- Blend shallots, ginger and garlic to a paste (add 1 tbsp oil if required to form a smooth paste).
- in a wok, heat oil over medium high heat. Stir-fry paste for 2 minutes or until fragrant. Add preserved soy beans and cook for another minute. Add pork and caramel and cook for 5 minutes.
- Add chicken stock and sugar. Season to taste with salt and white pepper. Bring to boil then reduce heat and simmer for 15 minutes. Add potatoes and mushrooms. Cover and simmer for 15-20 minutes or until potatoes are tender and sauce thickens slightly.
Serve with rice and sambal belacan.
Watch Alvin’s How-To Video HERE.
