Gula Melaka/ Palm Sugar Braised Pork Ribs 椰糖焖排骨

These tender, juicy Gula Melaka Braised Pork Ribs are slow-simmered in a flavour-packed sweet-savoury gravy that pairs well with steamed rice, noodles, or porridge.

Ingredients:

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400g Pork Ribs

4 Shallot, chopped

60g Gula Melaka/ Palm Sugar

Oil for cooking 

Hot Water 

Marinade:

1/2 tbsp Tapioca Flour

1 tbsp Oyster Sauce

1 tbsp Shao Xing Hua Tiao Wine

1/4 tsp Salt

1 tsp Dark Soy Sauce

5 cloves Garlic, mashed

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Method:

1.  Combine marinade ingredients and pork ribs, and let marinate overnight. 

2. Heat some oil and stir fry the shallot until aromatic. Add pork ribs (reserve the marinade) and stir fry for a minute or so. 

I cooked this dish using Song Cho stainless steel wok, a multi-ply stainless steel wok without chemical coating, it's safe to use in any cooking. 

For more information about the product, visit Song Cho e-shop for details.

3. Add the reserved marinade, gula melaka and water (enough to cover the pork ribs). Bring to a boil then reduce heat to low, cover the wok with a lid and simmer for 2 hours or until the meat is tender and the sauce has thickened. Serve warm with steamed rice, noodles or porridge.

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Enjoy!