The concealed rice cooker also helps to dissolve fat out of the meat, but preserving the moistureness in the meat during the high temperature cooking.
The final product are succulent pork ribs coated with slightly sticky sweet and sour sauce.
A big thank you to the person who discovered this ingenious way of cooking this dish *\(^o^)/*
Yield: 4 adult portions
370g soft bone/pork ribs, room temperature
2 slice ginger
2 tbsp fine sugar
2 tsp dark brown sugar
1 tbsp oyster sauce
1 tbsp rice wine
1 tsp low salt light soya sauce
1/4 tsp dark soya sauce
2 tbsp vinegar
1 tsp tomato paste
1. Parboil soft bone by pouring hot water into a bowl of soft bone. Keep the meat bone under water for about 5 to 8 minutes. Drain away the water.
2. Pour the marinade over the meat bone and mix using your hand. Cover and let the ingredients marinate for 1 hour.
If you are using a stainless steel bowl to hold, keep the vinegar and tomato paste till the end of the marinating session then add in.
3. Pour the ingredients into the rice cooker and start the "rice cooking" function.
For my Philips Avance Rice Cooker, I chose the 'Small Portion" rice cooking function.
5. The cooking process is over when you hear the rice cooker "beep".
Dish out and serve with warm rice :)
Recipe adapted from
Hi, if I do not want to cook this using rice cooker, how do I cook it? Simmer Using normal pot over low heat?ReplyDelete
Hi Irene, you need to bring the ingredients to a boil, then reduce heat and simmer it. After the meat has softened, remove the meat from the pot, then bring the sauce to a boil and thicken it. After the sauce has thickened, return the meat to the gravy to coat :)Delete
I admire what you have done here. I love the part where you say you are doing this to give back but I would assume by all the comments that is working for you as well. Do you have any more info on this?ReplyDelete