Stew Pork Ribs ("Lou" Pai Kwat)

One of my favourite comfort food is this stew pork ribs, "lou" style. 

Actually, I don't go so much for the meat, but I love the gravy and the tofu that has fully absorbed the flavour of the dish.  This dish is just as good on the next day. 

The best cut to use is actually pork belly, but since I made this on the spur of the moment, I used pork ribs as that's what I had then.  Pork belly would be more flavourful due to the additional fatty layer in the meat, and after it's been slow braised for 1plus hours, the meat would be beautifully tender.  You can also use half a chicken, skin on.

I always make extra gravy, and use it as sauce for dry noodles the subsequent day.  Kill two birds with one stone. 


Stew Pork Ribs ("Lou" Pai Kwat)
Adapted from "The Chinese Kitchen" by Deh-Ta Shiung
Serves 4

• 400g pork spare ribs
• 3 pieces of fried tofu, quartered
• 4 hard boiled eggs
• 400ml water
• 2 inch cinnamon stick
• 3 star anise
• 1 inch ginger, smashed
• 1 fat clove of garlic, smashed
• 3 tbspn light soy sauce
• 1/2 tbspn dark soy sauce
• 1 tbspn chinese cooking wine
• 1/2 tbspn sesame oil
• 20g rock sugar

 

1.  Blanch the ribs in boiling hot water for 5 minutes, discard the water and rinse the ribs.

2.  Add all the seasoning ingredients into a pot and bring to a boil.  Add the ribs and tofu, and bring to another boil.  Turn down to simmer for 1/2 hour.

3.  Add the hard boil eggs and continue to simmer for another 40min.  Add the rock sugar and simmer for another 5 minutes, adjust the taste.  Serve with hot steam rice.

This cookbook is a great source of knowledge on basic
Chinese cooking ingredients, the historical context of the uses,
and some authentic, age-old recipes.