Really good and tasty braised pork ribs, red fermented  beancurd [nam yee] flavour.  Just a few steps to prepare and you get to enjoy aromatic and tasty pork ribs.  If you like a bit of a gravy to go with rice, then braised the ribs till tender but still moist.  

I added a pack of Ernygii mushrooms for its sweetness and aroma.

Recipe inspired from Ms Ma’s Kitchen videos with modifications


500 gm of meaty pork ribs – cut into sections – cleaned and drained on coriander

200 gm Eryngii mushrooms – removed the round head – cut lengthwise pieces

1 stalk spring onions – washed and knotted

1-2 inches ginger – sliced

3-4 cloves garlic – peeled and sliced

1 heaped tbsp rock sugar

2-3 pieces of red fermented beancurd [nam yee]

2 tbsp red fermented beancurd sauce

1 tbsp light soy sauce to taste

  1. Prepare the ingredients as stated above.
  2. Combine nam yee with light soy sauce.
  3. Pan fry ribs in a non stick pan with some oil until brown on all sides.  Push aside, add in mushrooms to fry until slightly brown.  Add in sliced ginger and garlic.
  4. Stir fry to mix ingredients well.  Add in spring onions, nam yee sauce and rock sugar.  Stir to coat ribs and mushrooms with sauce ingredients.  
  5. Add in hot water, bring to boil for 1-2 minutes over high heat, cover with lid and cook over medium heat until ribs are tender and water reduced.
  6. Remove lid and continue to cook until gravy is reduced to thick.  
  7. Dish up to serve.

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