Braised ribs with potato

Name: Braised ribs with potato
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: Pork spare ribs 600 g; Potato 2, about 400 g; Garlic 3 cloves; Shallots 2; Fresh ginger 2 slices; Light soy sauce 1 tbsp plus 1 tsp; Sugar 2 tsp; Cornflour 1 tsp; Rice wine (cooking wine) 1 tsp; Oyster sauce 1½ tbsp; Cooking oil 2 tbsp; Spring onion / scallion 1

薯仔炆排骨

BraisedPorkWeeknightKids like itOne pot, one mealGood reheatedEasyhands-on 20 min · start to finish 50 min

“Give it time. It is better again tomorrow.”

Ingredientsserves 4

街市Pork spare ribs· meaty spare ribs, cut into 3 cm pieces600 g

街市Potato· peeled, in large chunks2, about 400 g

街市Garlic· chopped3 cloves

街市Shallots· chopped2

街市Fresh ginger2 slices

雜貨舖Light soy sauce· a tablespoon for the marinade, a teaspoon for the sauce1 tbsp plus 1 tsp

雜貨舖Sugar· one to marinate, one for the sauce2 tsp

雜貨舖Cornflour· for the marinade1 tsp

雜貨舖Rice wine (cooking wine)· for the marinade1 tsp

雜貨舖Oyster sauce1½ tbsp

雜貨舖Cooking oil· plus a teaspoon in the marinade2 tbsp

街市Spring onion / scallion· chopped1

Method

Marinate the ribs thirty minutes in a tablespoon of soy, a teaspoon of sugar, the cornflour, wine and a teaspoon of oil. Peel the potatoes and cut them in large chunks.
Heat two tablespoons of oil and fry the potato until the edges are golden; lift out. Fried first, it stays in pieces through the braise.
In the same pan fry the garlic, shallots and ginger until fragrant, then the ribs until lightly golden on both sides.
Return the potato, add the oyster sauce, a teaspoon of soy, a teaspoon of sugar and a cup and a half of warm water; bring to the boil, lid on, low heat for twenty to twenty-five minutes until the ribs are tender and the potato is soft at the edges. The ribs are done when there is no pink at the bone.
Lid off, high heat, and reduce until the sauce clings to the ribs; spring onion, and serve over rice.

Take care

Contains soy and wheat; oyster sauce contains mollusc (oyster). Pork must be cooked through, with no pink at the bone.

The story

This is the braise a Hong Kong family cooks on a Wednesday: two things from the wet market, one jar of oyster sauce, half an hour. Its bones are those of steamed ribs in black bean, and the potato is the postwar Hong Kong touch, the cheap filler that made a pound of ribs feed a family.

Same technique

Braised beef brisket with white radish

Braised chicken with dried shiitake

Soy sauce chicken

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.