Just realized that this type of canned pork ribs not cheap anymore...
Separate out the gravy and meat..don't need much seasonings since the gravy itself already very flavourful..
I like to enjoy this meehoon with a bowl of sweet soup, like this time we enjoyed with a bowl of boiled tapioca sweet soup.
The other day, I saw my bro Chef and Sommelier also" Hokkien lang" did cook a similar braised mee hoon but he used pork trotters.
Braised Stewed Pork Ribs Meehoon (rice vermicelli) 红焼排骨米粉*serves 5
1 can of stewed pork ribs or pork belly
400g meehoon (rice vermicelli), soak till soften150g mustard green, sliced
150g cabbage, sliced
50g carrot, shredded
3 shallots, sliced
3 garlic, chopped
Seasonings1tbsp light soy sauce
1tsp salt or to taste
2tbsp dark caramel soy sauce
1 cup water
- Separate the liquid and pork ribs from the can of stewed pork ribs.
- Heat 3tbsp cooking oil in a wok, sauté shallots and garlic till aroma.
- Add in liquid (from the can ) and water, add in mustard green, cabbage and carrot, bring to boil.
- Add in soaked meehoon and all seasonings, keep frying and stir well. Cover the wok with a lid and braised the meehoon for several minutes, toss the meehoon in between, do not let the gravy dry up (add hot water if necessary). Add in stewed pork ribs and mix well with meehoon, continue cook till slightly wet. Dish out and serve hot with porridge or sweet dessert soup (like sweet potato soup, red bean soup or etc).
Recipe by Sonia aka Nasi Lemak Lover