
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 5 - 6 dried pig tendons, soaked overnight
- 2200 g water
- 30 g fresh ginger, smashed
- 2 stalks spring onions, cut in halves
- 1 tsp Chinese rice wine (Shaoxing Hua Tiao)
- 20 g cooking oil
- 60 g shallots
- 4 garlic cloves, with skin, smashed
- 1 star anise
- 2 cloves
- 400 g soft bone pork ribs, cut in pieces (3 cm)
- 30 g light soy sauce
-
30
g dark soy sauce
or 30 g date caramel - 10 g lump sugar
- 5 dried shiitake mushrooms, soaked to soften, cut into halves
- 1 tsp salt, adjust to taste
- Nutrition
- per 1 portion
- Calories
- 837 kJ / 200 kcal
- Protein
- 19 g
- Carbohydrates
- 13 g
- Fat
- 8 g
- Saturated fat
- 2 g
- Fiber
- 1 g
- Sodium
- 1180 mg
Alternative recipes
Hakka Char Yoke (Braised Pork With Black Fungi And Fermented Bean Curd)
55min
Tau Eu Bak (Braised Soy Sauce Pork Belly)
1h 50min
Braised pork belly
55min
Lu ji chi (braised chicken wings)
25min
Stir Fried Pork Belly Slices with Kimchi
30min
Teochew Yam Paste with Gingko (Onee)
20min
Salted Fish Pork Belly
30min
Nyonya Fish Maw Soup
1h 10min
Chilli Vinegar Pork Trotter Stew
2h 25min
Korean Ginseng Chicken
1h 10min
Bitter Gourd Salted Vege Soup
1h 15min
Vinegar Pork Knuckle
3h 15min