• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 300g pork ribs (king spare-ribs)
  • 40g red corn rice (chau chor mai or hoong mai)
  • 60g garlic
  • 100g oil
  • 40g Hua Tiao Chiew
  • 40g cornflour
  • 20g salt
  • 80g rock sugar
  • 100g vinegar
  • Garnishing:
  • 100g ginger
  • 100g onion


  1. Clean and cut pork ribs into 5cm pieces. Fry in oil till brown. Set aside.
  2. Fry garlic until fragrant and set aside.
  3. Put red corn rice and fried garlic into a cloth bag. Immerse the bag in a pot filled with four litres of water and let it boil. Add the rock sugar, vinegar and chinese wine.
  4. Lastly, add pork ribs and boil for half an hour or until the ribs are cooked.
  5. Mix cornflour with a little water to thicken the gravy.

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