Tested Recipe Adapted from Jamie Jong’s Claypot Delights
500g pork ribs
2 big garlic bulbs
1 packet bak kut teh spices
1 pc cinnamon bark
1 tsp white pepper corns (crushed)
1 litre water
Salt to taste
5 shallots (sliced)
1 tbsp chopped garlic
4 pcs dried chillies (soaked to soften, sectioned)
30g dried cuttlefish shreds
½ tbsp thick soy sauce
1 tsp sugar
1 tbsp oyster sauce
4 tbsp bak kut teh soup
2 tbsp oil for frying
6 pcs lady’s finger (trimmed and sliced diagonally)
- Blanch pork ribs in boiling water for a while, drain and rinse well.
- Place A in a pot, bring to boil and simmer over low heat for 45 mins or until pork ribs are tender. Remove pork ribs and keep aside.
- Heat oil in claypot, fry B until fragrant, add in lady’s finger, pork ribs and C, stir fry quickly and serve hot.