Singaporean-Malaysian🍜 Noodles & pasta

Braised Pork Ribs with Vermicelli

Name: Braised Pork Ribs with Vermicelli
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Singaporean-Malaysian
Ingredients: 700 g pork ribs; 1 tsp salt; white pepper; 20 g dried scallops; 30 g Chinese ham; oil; 6 slices young ginger; 1 bulb garlic; 8 pieces dried Chinese mushrooms; 20 ml water (scallop soaking liquid); 1 tbsp Chinese rice wine; 2 tbsp oyster sauce; 1 tbsp fish sauce; 1 tbsp premium dark soy sauce; 1 tbsp sesame oil; 1 tsp sugar; water; 120 g roasted chestnuts; 220 g rice vermicelli (bee hoon); leafy greens (such as choi sum); cornflour solution

⏱ 90 min🍽 Serves 4

A comforting homemade braised pork dish inspired by canned pork with beehoon. Tender ribs are slowly cooked with dried scallops, Chinese ham, and mushrooms, then served with silky vermicelli that soaks up the rich, savoury sauce.

Adapted from a video by Spice N' Pans

Braised Pork Ribs for Vermicelli Lovers 排骨焖米粉 Chinese Canned Pork Beehoon / Bihun Copycat Recipe

Watch on YouTube

Ingredients

pork ribs700 g
salt1 tsp
white peppera good amount
dried scallopsrehydrated and shredded, reserve soaking liquid20 g
Chinese hamcut into strips30 g
oilfor frying
young ginger6 slices
garlicpeeled1 bulb
dried Chinese mushroomsrehydrated with stalks removed

Steps

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1
Season the pork ribs with salt and white pepper, mix well, and let marinate for about 20 minutes.
2
Heat oil in a wok and slowly fry the shredded dried scallops and Chinese ham on medium-low heat until golden and fragrant. Add the reserved scallop soaking liquid, bring to a boil, then set aside.
3
In a clean wok with oil, pan-fry the marinated pork ribs on medium heat, browning both sides for about 2-3 minutes each to remove moisture and render fat.
4
Add ginger slices, peeled garlic bulb, and rehydrated mushrooms to the ribs and let cook for about 3 minutes, then mix well.
5
Add rice wine, oyster sauce, fish sauce, dark soy sauce, sesame oil, and sugar; mix well to coat all the ribs evenly with the sauce.
6
Pour in the scallop and ham mixture, top up with water to cover the ribs, and mix gently. Bring to a boil, then transfer to a pressure cooker, cover, and cook on high pressure for about 30 minutes until ribs are tender.
7
After pressure cooking is complete, let steam dissipate naturally. Transfer contents back to the wok and reduce the sauce by about one-third over medium-high heat for approximately 7 minutes, adding roasted chestnuts halfway through.
8
Turn off the heat, gently remove the ribs and solids to a separate pot. Take a small amount of sauce and thicken it slightly with cornflour solution for a glossy finish.
9
Reheat the remaining sauce in the wok over medium heat until boiling. Add the soaked vermicelli and allow it to absorb the sauce, then stir in leafy greens and cook until wilted.
10
Once the vermicelli has absorbed the sauce, cover and turn off the heat; let it self-steam for 1-2 minutes. Reheat the ribs over medium heat and thicken the reserved sauce with cornflour solution until it reaches a glossy consistency.
11
Plate the vermicelli, top with braised ribs, mushrooms, chestnuts, and the thickened sauce, then serve.

Braised Pork Ribs with Vermicelli

Ingredients

Steps

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