• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 200g roasted pork (siu yoke), cut into slices
  • 400g spareribs, cut into 4-5cm pieces
  • 1 tbsp sesame oil
  • 1 tbsp oil
  • 3 cloves garlic, chopped
  • 1 tsp chopped ginger
  • 1 tsp chopped shallots
  • 1 leek, sliced
  • 5 dried Chinese mushrooms, soaked and halved
  • 1 dried scallop, soaked
  • 500g prepared sea cucumber, rinsed and cut into 5cm slices
  • Seasoning
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp Shao Hsing Hua Tiau wine
  • 1/2 tsp chicken stock granules
  • 1/4 tsp pepper
  • 1/2 tsp thick soy sauce
  • 1 litre water or fresh chicken stock


  1. Heat oil and sesame oil in a large saucepan and fry ginger, shallots and garlic until fragrant. Add spareribs, mushrooms and dried scallop. Toss and fry for a while.
  2. Add seasoning and leek. Pour in water or chicken stock then cover and bring to a boil.
  3. Reduce the heat and add sea cucumber. Simmer for 1-1ΒΌ hours. Halfway through add roast pork. Braise until meat is tender and gravy is reduced.

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