Pai Kuat (Hokkien Soya Sauce Pork Rib Casserole)

This is a family favourite.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Using a heavy based pan or a stock pan, heat oil and fry the onions and continue to fry until they are transparent and very soft.

Step 2

Add the ribs, stirring often until sealed on all sides. Add dark soy sauce and stir to coat. Continue to fry until most of the cut ends of the bones are oozing bone marrow.

Step 3

Add light soy sauce and enough boiling water to cover if you press the ribs down and bring back to the boil.

Step 4

Lower heat and partially cover. Simmer for at least 40 mins, stirring every 10 mins and scraping the bottom of the pan to prevent the onion from sticking and burning. It is useful to set a timer to do this.

Step 5

Remove the lid. Keep cooking at a low simmer until the meat starts to fall off the bone and the onion has completely broken down into a thick sauce. If the sauce is evaporating too quickly replace the lid and lower the heat a little. You should end up with a thick soupy coating of the ribs and the ribs should still be partially submerged.

Step 6

Serve with freshly made white boiled rice and a leafy vegetable prepared with oyster sauce.