Buddha Jumps Over The Wall With Pork Ribs

Buddha Jumps Over The Wall With Pork Ribs

By Elizabeth Liew  , , ,

January 29, 2019

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This refreshing twist to the classic dish will have your guests clamouring for more (and it's perfect for the Year Of The Pig!). The dream combination of braised taro and pork ribs comes to life in this delectable Chinese New Year recipe.

  • Prep: 25 mins
  • Cook: 45 mins
  • Yields: Serves 6


2 cans Buddha Jumps Over The Wall

300 g pork spare ribs, rinsed and cleaned

3 tsps dark soy sauce

3 tsps rice wine

½ yam, cut into finger sticks

10 chestnuts, cooked

10 dried chinese mushrooms, soaked

100 g bamboo shoot, cooked and sliced

180 g carrot, roughly cut

5 whole garlics

Canola oil


1Marinate pork ribs with rice wine and soy sauce. Allow to rest for 10 mins.

2Heat up a wok with some canola oil till hot and deep fry the yam till brown.

3Rinse the deep fried taro in water to remove the excess oil, strain and set aside.

4Repeat process 2 and 3 with the whole garlic.

5In the same pan, deep fry the pork ribs till brown. Rinse the pork ribs in water and strain. Set aside.

6Transfer the pork ribs into a large bowl, followed by the taro, carrots, mushrooms, bamboo shoots, garlic and chestnuts.

7Pour the 2 cans of Buddha Jump over the Wall over the ingredients. Cover with film wrap and steam for 30 mins.

8Ready to serve.