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Braised Pork Spare Ribs w/Pumpkin

The juiciness of the spareribs meets sweetness of the pumpkin, and the tenderness of the two mix together… a Braised Pork Spare Ribs dish of family’s comfort and warmth!
Posted By: C. Chang
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Prep Time: 15 | Cook Time: 60 | Ready In: 75
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Peanut oil
• Pork spare ribs ,1-2 Lbs.  chopped into  cubes
• Pork stock or water
• Star anise, 3
• Garlic, 3 cloves smashed
• Ginger, 2 slices with skin left on
• 10-15 small dried red chillies, soaked until softened
• Curry powder, 1 tablespoon
• Hoisin sauce, 1 heaped tablespoon
• Chu Hou paste, 1 ½ heaped tablespoons
• Ground Bean paste, 1 heaped tablespoon
• Dark Aloha shoyu, ½ tablespoon
• Shaoxing wine, 1/3 cup
• Salt, 1 teaspoon (I used rock salt)
• Sugar, 3-4 teaspoons (I used rock sugar/yellow lump)
• Pumpkin, quarter of a whole pumpkin chopped into bite sized pieces

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Cooking Process:


Par-boil the pork cubes and rinse with cold water. Heat peanut oil in a wok. Add in garlic, ginger, star anise, chillies, Hoisin sauce, Chu Hou paste, Ground Bean paste and fry over medium heat for 1-2 minutes until aromatic.

Add the pork cubes into the wok and fry for 7 minutes until the pork pieces are browned and coated in the sauces/pastes. Then add in the curry powder and dark soy sauce and fry for 1 minute.

Add in the Shaoxing wine to deglaze the wok and fry for 1-2 minutes. Transfer the pork to a pot and add in hot stock or water to just cover the pork. Bring to boil and then simmer on low heat for 1.5 hours until the pork pieces are tender. Bring to boil again to season with a little salt and sugar to taste.

Then add in the pumpkin pieces (move to the bottom of the pot) and cook for 15-20 minutes until tender.

Serve with rice.