Braised Spare ribs With Sea Cucumber
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
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
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.
Add seasoning and leek. Pour in water or chicken stock then cover and bring to a boil.
Reduce the heat and add sea cucumber. Simmer for 1-1¼ hours. Halfway through add roast pork. Braise until meat is tender and gravy is reduced.