When squashes and pumpkins are in season you really know about it and here is the love child! We have delicious pork ribs to go alongside the squash. All of it is fried with ginger and garlic and then lovingly stewed. The meat becomes lovely and tender. This is one you don't want to miss.
Time: Prep 20 mins / Cooking 30 mins
Prepare and chop all the ingredients. Boil the kettle in the meantime.
Use the boiled water from the kettle and get a small pan of water boiling. Add the pork ribs, turn heat down and simmer for 5 minutes to get the blood running out of the bones. Drain the ribs and leave on the side. If there’s still blood coming out just give the ribs a wash under cold water to wash it off.
Heat wok on high heat and add oil.
2. Put in ginger and infuse it in the oil, if it starts to brown ever so slightly that’s even better. Don’t burn it.
Add in garlic being careful not to burn it.
Add in onions and fry for 3 minutes. Keep stirring.
Now add in the ribs and fry. If the ribs brown a little on the sides that’s good. Fry for about 3 minutes.
Next, add in the squash, pumpkin and potato. Keep stirring. Add a little more oil if the pan is sticking. Fry for about 2-3 minutes.
Add in 300ml of water or at least to cover half way up the ingredients in the pan. It is important you DON’T fill the pan to the top. Stick lid on and boil for 20 minutes on low-medium heat. Check every now and then if you need to top up water, because it’s running out, do so.
Now take the lid off and turn heat to medium-high. It’s time to evaporate the water (the reason why you don’t fill the pan all the way).
When there’s a thin layer of water left at the bottom of the pan, lower the heat.
Add 1 tablespoon of soy sauce, 1/2 teaspoon of sesame oil, 1/4-1/2 teaspoon salt (to taste) and finally a sprinkle of white pepper.
Keep reducing sauce if it needs to, the sauce should become slightly thick. It’s now ready to serve! Goes wonderful with boiled rice.