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
Ingredients:
- 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)
Method:
- 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.
- Wash the bulb of garlic, individual cloves separated, skin intact, and lightly crush them.
- Blanch pork ribs.
- Add some oil to the wok and stir fry the garlic till fragrant.
- Add the pork ribs and fry for 2-3min before adding in the chestnuts.
- Finally, add the light and dark soy sauce and mix well.
- Transfer the ingredients to a slow cooker.
- Add enough hot water to just barely cover the ingredients in the slow cooker.
- Once you see the water bubbling in the slow cooker, turn it to autoshift and let it stew for about 2 hours.
- 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).
