Stewed pork ribs with chestnuts

I cooked this super simple yet delicious dish last Saturday and just had to share it with you! 

I adapted the recipe from my friend, Pauline's blog and all I can say is that I'll be cooking it more often since it's so convenient (great for me, the pregnant woman!) and so nutritious. 

This can be a 1-dish meal but since I had some nai bai in my fridge that day, I just cooked it as another dish. :)

Stewed pork ribs with chestnuts



  • 500g pork ribs (original recipe calls for pork belly but I don't like that so I substituted with ribs and they turned out wonderful!)
  • 300g chestnuts (I bought them in a pack at the vegetable stall at the wet market)
  • 1 bulb garlic 
  • 3 tablespoons light soy sauce
  • 1/2 tablespoon dark soy sauce
  • 1 tablespoon rock sugar (optional)


  1. Boil the chestnuts (with their shells already removed) in water for about 3 min. The skin should come off quite easily when you peel them when the chestnuts are still warm.
  2. Wash the bulb of garlic, individual cloves separated, skin intact, and lightly crush them.
  3. Blanch pork ribs.
  4. Add some oil to the wok and stir fry the garlic till fragrant.
  5. Add the pork ribs and fry for 2-3min before adding in the chestnuts.
  6. Finally, add the light and dark soy sauce and mix well.
  7. Transfer the ingredients to a slow cooker.
  8. Add enough hot water to just barely cover the ingredients in the slow cooker.
  9. Once you see the water bubbling in the slow cooker, turn it to autoshift and let it stew for about 2 hours.
  10. Add rock sugar 15 min before serving if desired.

Alicia loved this dish too! :)

For tot's consumption:

Using a spoon, cut the chestnut into smaller, bite-size pieces to prevent choking.
Pork ribs should also be prepared in bite-sized pieces so that it's easier to chew (and swallow) and look out for any small pieces of bones (just in case).


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