Nyonya Stewed Pork Ribs

Method6 steps · about 1 hr 5 min

1. 1

   Step 1: Put all 4 cups stew water in a pot and bring to a boil. Separately, soak the 1 tablespoon tamarind pulp in its ¼ cup extraction water, squeezing to release its flavor. Strain and reserve the extracted tamarind juice for step 5. Keep the strained pulp separate for a possible second extraction in step 6.

   Uses 4 cups stew water · 1 tbsp tamarind pulp for extracting juice · ¼ cup water for the first tamarind extraction

2. 2

   Step 2: Add all the 450 g pork spare ribs, peeled shallots (100 g) and seeded red chilies (100 g) to the boiling stew water from step 1. The tamarind juice and pulp remain separate.

   Uses All boiling stew water · 450 g pork spare ribs · 100 g shallots, peeled · 100 g fresh red chilies, seeded and sliced lengthwise

3. 3

   Step 3: Stir all 3 tablespoons smashed taucheo into the rib, shallot and chili mixture from step 2, and bring the complete stew back to a boil.

   Uses All rib-shallot-chili stew · 3 tbsp taucheo (fermented yellow-soybean paste), smashed

4. 4

   Step 4: Reduce the boiling stew from step 3 to a gentle simmer, cover, and stew slowly over medium-low or low heat for about 1 hour. Check that the rib meat is fully cooked and tender, separating easily from the bones; continue gently cooking and recheck if necessary.

   Stew pork ribs until tender · 60 minUses All boiling taucheo-rib stew

5. 5

   Step 5: Add all the first extracted tamarind juice from step 1 and the 1½ teaspoons sugar to all the tender rib stew from step 4. Stir well and season with salt to taste.

   Uses All tender fully cooked rib stew · All first extracted tamarind juice · 1½ tsp sugar · Salt, to taste

6. 6

   Step 6: Taste the seasoned stew from step 5. If more sourness is wanted, add a little optional extra extraction water to the reserved strained pulp from step 1, squeeze and strain again, and stir the additional juice into the stew to taste. Discard the pulp. Serve the complete stew hot in four portions, with optional already steamed rice. Refrigerate leftovers promptly if keeping them for the next day.

   Uses All seasoned tender rib stew · Reserved strained tamarind pulp, only if extracting more juice · Additional water to extract more juice from the same tamarind pulp, if needed · Already steamed rice for serving, optional