Braised pork ribs with yam

Main Dish
4 servings
20 min
25 min
Very Easy


Number of serving: 4
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


  • 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.

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