Pork Ribs with Pickled Cucumber

This was one of my mum's signature dish ...... Pork Ribs with Pickled Cucumber.  My siblings and I relished this and will 'kar fan', meaning 'add more rice' whenever she served this on the table.

This is real yummy, succulent pork ribs with a little bit of tangy taste from the pickled cucumber ........ Enjoy!


Recipe for Pork Ribs with Pickled cucumber

Ingredients

• 500 gm pork ribs, cut into bite size
• 2  tsp 'tau cheong', preserved bean paste
• 1  tsp dark soya sauce
• 1  tsp sugar
• 1 cup water
• 6 shallots
• 6 pips garlic
• 10 gm young ginger

Cucumber pickle

• 300 gm cucumber
• 1 red chilly, slice
• 1/2  tsp salt
• 2  tsps sugar
• Juice from 1 lime

To thicken the gravy

• 1 tsp cornflour + 2 Tbsp water

Preparation

1. Blanch the pork ribs in some hot water to get rid of scum.  Drain and set aside.
2. Slightly pound together the shallots, garlic and young ginger.
3. Saute the pounded ingredients with some oil till fragrant, add in the preserved bean paste.
4. Add in the pork ribs and stir-fry for about 5 to 10 mins. on medium heat.
5. Add in 1 cup water, dark soya sauce, sugar and let the pork ribs simmer till the meat is tender and soft.
6. Meanwhile, prepare the cucumber pickle by peeling off the skin, cut into 4 quarter lengths, remove the seeds and slice thinly, diagonally.
7. Add in salt, sugar and fresh lime juice, sliced chilly, mix well.
8. When the pork ribs are done, thicken the gravy with the cornflour mixture.  Toss in the pickled cucumber, mix well.  Add salt, sugar to taste, dish out.
9. Serve with rice.