Braised pork ribs with yam

Ingredients

• 420 gm pork ribs, cut to 2 inch lengths
• 300 gm yam, peeled and sliced to 1/4 inch thick
• 5 pips garlic,  smashed
• 10 gm ginger, smashed
• 1/2 piece Nam Yue, preserved  bean curd paste, smashed
• 1/4 tsp dark soya sauce
• 3 cups water or more
• 2 tsp Shaoxing wine
• A bit of rock sugar to taste
• Spring onions for garnishing
• Salt to taste
• Oil for frying

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Preparation

• Wash clean the pork ribs, pat dry and mix in a bit of salt.
• Likewise, pat dry the yam slices and mix in a bit of salt.
• Heat up some oil in a wok and shallow fry the yam slices till a tinge of brown. Dish out and drain.
• Next, shallow fry the pork ribs for a while, dish out and drain.
• Pour out excess oil, leaving about 1.1/2 Tbsp oil in the wok. Saute the smashed garlic and ginger till fragrant.
• Add in the preserved bean paste, stir-fry, then add in the pork ribs.
• Add in 2 cups of water, dark soya sauce and rock sugar and let it simmer for about 30 mins.
• When the pork ribs are a bit soft, add in the yam slices and another cup of water. Yam tends to absorb moisture.
• Cook till the ribs are soft and tender, about another 20 mins. Add salt to taste.
• Turn off heat and drizzle in 2 tsp of Shaoxing wine, give it a quick stir.
• Dish out on plate, garnish with chopped spring onions. Serve hot with white rice.