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.
- 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
Marinate pork ribs with rice wine and soy sauce. Allow to rest for 10 mins.
Heat up a wok with some canola oil till hot and deep fry the yam till brown.
Rinse the deep fried taro in water to remove the excess oil, strain and set aside.
Repeat process 2 and 3 with the whole garlic.
In the same pan, deep fry the pork ribs till brown. Rinse the pork ribs in water and strain. Set aside.
Transfer the pork ribs into a large bowl, followed by the taro, carrots, mushrooms, bamboo shoots, garlic and chestnuts.
Pour the 2 cans of Buddha Jump over the Wall over the ingredients. Cover with film wrap and steam for 30 mins.
Ready to serve.