Monday, March 5, 2012

Tomato Braised Ribs 番茄焖排骨 - Pork Ribs # 1


This recipe is a true keeper. Very delicious.

I tried to follow Peng's version as closely as possible, except for the tomatoes. I split the portions to two, one to cook until it melts and the other to be added in later so that it stays as chunks. I also made it drier than hers. The rest, I followed to the dot. I trust Peng. I love her recipes, and by going to her blog, it gives me inspiration for dinner.




My pictures are not very sharp because I was lazy to bring it out to take pictures and hence, just on my breakfast table.




Tomato Braised Ribs 番茄焖排骨
As seen on Peng's Kitchen
Original recipe source: yumyum.com.my

500gm pork ribs
1 tbsp chopped garlic
10 slices ginger
1 large carrot, cut into chunks (mine was small, so I used 2)
3 large tomatoes, cut into chunks, separated into 2 portions
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp rice wine
1 tsp light soya sauce
1 stalk spring onion

500ml hot water
1/2 tsp salt
1 tsp sugar

Method
1. Marinate pork ribs with salt, pepper, rice wine and light soya sauce for 30mins.
2. Heat 2 tbsp oil in pan, pan-fry pork ribs on both sides till golden brown. Remove and set aside.
3. With remaining oil in pan, add garlic & ginger and stir fry till fragrant.
4. Add carrots and half the tomatoes and fry for 2 mins.
5. Add spare ribs and mix evenly. Add water, salt and sugar. Bring to boil. Cover and simmer for 30mins or until pork ribs are tender. Put in balance of tomatoes and cook for 5 minutes.
6. Stir in spring onion and mix evenly. Remove from fire.

38 comments:

  1. enjoy this tomato pork ribs with noodle also nice..

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  2. Whole week of ribs!!! What could be better than that!! (licking my lips) no worries, pictures not sharp also still look very tempting.

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  3. I've tried this in Sichuan 2years ago. Yummy!
    Thanks for sharing :)

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  4. Must be very appetizing with the tomatoes!

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  5. I always loves tomatoes so I know I would loves this dish very much! Thanks for sharing.

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  6. Sonia,
    hehehe.. like pork ribs pasta?


    Sharon,
    3 days only.. I wish I have the time to do one whole week, LOL.


    Cass,
    oh this is a sichuan dish?
    Thanks for telling ;)


    choiyen,
    Ooo... how to describe ah the taste..appetizing is indeed the perfect worrd


    Mel,
    Try, jangan tak try, LOL

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  7. Aiyoh, Wendy, I'm running out of ideas as to what to cook for my family. Thanks for sharing this. I'll sure cook this dish as I have bought some pork ribs over the weekend.

    Tomatoes are good esp for men to prevent prostate cancer. This was told by my mother-in-law & because of this, she loves to cook minced beef/pork with totamoes sauce.

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  8. nice nice! So long never see a pork dish at your blog, it gives me ideas too for dinner, just yesterday cooked sour plum ribs..i also like porky porky..

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  9. tomato braised ribs sound super good! i might try this when i get sick on sweet and sour ribs hehe

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  10. I will try this for sure. Looks colorful and appetizing.

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  11. I just happen to have everything this recipe needs, will try it this week! Thanks.

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  12. Nice! Will try this this week and let you know my view on this :)

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  13. ok i'mma cook this for dinner one of the days this week..

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  14. Ahhhhhh....this is one of my favourite dish!! It has been long time since I cooked this....Right, I'll have this for tonight's dinner then...;p

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  15. the photo looks beautiful, what do you mean by it's not sharp! anyway, looking forward to the rest of your pork ribs week (;

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  16. really yummy....
    how wish can taste it too... ^__^

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  17. really yummy....
    how wish can taste it too... ^__^

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  18. Ya, this would be so nice with pasta...:D going to cook this soon!

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  19. Hi i like this recipe very much. what is fantastic about it is that it can be prepared well in advance and can be a complete meal by itself.

    thanks for sharing all the homey recipes with us.

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  20. Linda,
    thanks for the feedback.
    Oh yes, with meat and vege together in one pot, complete!
    U're welcomed and don't forget to thank Peng too!

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  21. It's great to visit ur blog.add on to the dishes I can try. Hope to see more great dishes. Thanks for sharing all the recipes!

    Lynn

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  22. Jes,
    Thanks for the feedback ;p


    Lynn,
    U're welcomed

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  23. Hi Wendy, I recooked this pork ribs over the weekend & I'm going to post it either tonight or tomorrow morning! Old photos were destroyed for food!Thanks for sharing the recipe!

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  24. HI Wendy

    do we need to parboil the ribs first? we have to parboil ribs to remove the grease and dirty stuff before boiling soup with them so not sure if we need to do the same for this dish.
    thks
    octopusmum

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  25. octopusmum,
    Up to you.
    I didn't because any scum won't be noticable in the gravy.
    But then again, the scum is actually protein and iron(blood), I don't mind that.

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  26. HI Wendy

    thks for the reply. i guess i will leave it then cause i was thinking if i parboil them, will the marinade be absorbed into the meat during the marinating process... so i will just do what u did! thks
    octopusmum

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  27. Hi, Wendy!

    I've been following your blog for a long time now but this is the first time I've commented on your post.

    Will it be okay if I used pork belly instead of ribs for this recipe? It's really difficult to find pork ribs at where I live now...

    And by "slices" of ginger, how large and thick should I make them?

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  28. Kate,
    thank you for reading my blog :)
    You can try using pork belly, but the simmering time will be longer to achieve soft and melty belly pieces.
    For Chinese cooking, slices are usually 1mm thick. How large, depends on how 'fat' your ginger is. If you like it more gingery, use more. You can eye ball my ginger slices in the picture.

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  29. Hi, Wendy!

    I cooked this today for a small party at home and it was a hit! In fact, my friends were asking if there was a refill after the whole pot I cooked was gone. :)

    And like I said, I had to use pork belly instead of pork ribs because I couldn't find them. I think it would taste really different with the ribs, but even with the pork belly, this dish was DELICIOUS!

    Thank you!

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  30. Kate,
    Pork belly should still be delish as the Chinese likes to stew either ribs or belly, sometimes mixed, sometimes just either one.
    Just that belly needs a longer time to be tender and melty.
    Glad that it was a hit.

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  31. Love your blog, love your recipes... Look forward to trying! Straffan

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  32. Hi wendy, this dish is absolutely delicious! I love the taste of the soup. Thumbs up!

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  33. Hi Wendy,

    Love your blog so much. I had trying few of them & taste good.
    For this dish,would like to know that why pork ribs texture still hard after cooking for 30 minutes ?
    We finish all carrots & tomotoes, left over ribs keep till next day :P & continue cook for 1 hour then only the ribs turn to soften.

    Thanks,
    CP

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  34. CP,
    if the heat you used to simmer the ribs were too high, the ribs might toughen.
    I followed the recipe as it is 30 mins, and it was ok for me. It's tender to bite, but doesn't fall off the bone. You can cook this to your desired tenderness

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  35. I was wondering what else can I do with pork ribs and tadah...I remembered Wendy! This was really delicious. Thanks for sharing.

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