Stewed Pork Ribs ( 排骨酸）

I cooked lot of dishes with chicken lately. So today i want to cook something which i really love when i was in Malaysia. This "cho yok"/pork dish is very appetizing and once you start it, you can never stop. I used to ask my mum to guide me in the kitchen and i love the way my mum cooked the dish. Simply Fabulous..

I bought the pork ribs from my favorite chinese-ingredients shopping centre, 168 supermarket at Sumerset. You can get free car park and the shopkeepers are very helpful.

My mum used the taujiao/fermented bean paste and mix with chilli boh (blended chili paste), over here, i have a shortcut way of cooking this by using lee kum kee chilli bean sauce.

Stewed Pork Ribs （排骨酸）

Ingredients (for 2 serving)

450g pork ribs

2 cups of water

3 tbsp of chili bean sauce/ toban djan/ taujiao (Lee Kum Kee brand)
1 tbsp of tamarind pulp (soaked in 1/2 cup of warm water)

2 tsp of sugar (to taste)

4 cloves of garlic (crushed)

Method

1. Heat up a stew pot and saute the chili bean sauce.

2. Add in the garlic and fried till aromatic

3. Put in the pork ribs, follow by the tamarind juice (extracted from the pulp), water and sugar.

4. Bring it to boil. Lower down the heat and cover with lid. Slowly stew the ribs for about 2 hours. The meat will become tender by then.

5. The bean sauce is salty enough thus i don't encourage to add any salt in this dish. If you want to have more kick in this dish, add more tamarind juice

6. Another spicy dish (spicy, sour and sweet) is ready to be serve with hot steaming rice.