This recipe came naturally one day as my fiancée and I were looking at the remaining pork ribs left in the fridge. Since we were both craving for the olive vegetable (you can actually eat it with just rice and the effect is quite heavenly, I must say), we decided to use this as part of our meat recipe.
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| Chinese olive vegetable (imported) |
The combination of olive vegetable with the pork meat brought out a whole different level of eating enjoyment. Top with the exceptional fragrance of the chinese rice wine and the hint of spice from the chili padi, it's a perfect must-try dish.
Here's how we did it:
Ingredients:
500 to 750gm pork ribs
2 heads of garlic, crushed
2pcs red chili padi, chopped (chili padi is a Malaysian term for the common small red/green chili mostly grown in pots or sold at any grocery store)
3 tablespoon Chinese olive vegetable
3 teaspoon Chinese rice wine (Hua Diao Jiu)
1 tablespoon mushroom soy sauce
Procedure:
Stir fry garlic and pork together on high heat until brown. When the meat becomes slightly crispy-looking, add chopped chilies and olive vegetable. Stir everything thoroughly. Then lower fire to medium low before adding the rice wine and simmer for about 15 minutes with closed lid. After simmering, add the mushroom soy sauce. Wait for another 5 minutes before turning of the fire [remember to stir-n-stir-n-stir]. Serve best with steaming white rice.
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| Pork ribs with Chinese olive vegetable |
