Oriental Pork Ribs with Mushrooms and Sausages

What's the secret to extra flavorful rice toppings? Cook the rice together with the pork ribs, marinade, mushrooms, and sausages. The result is a satisfying dish with delicious layers of flavor.

Serves 4 
Prep Time 20 minutes, plus marinating time
Cooking Time 25 minutes


For the marinade

2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon sweet soy sauce (kecap manis)
1 tablespoon Chinese cooking wine
1 tablespoon grated ginger
4 cloves garlic, finely chopped
1 teaspoon sesame oil
1 teaspoon baking soda
white pepper, to taste
1 teaspoon sugar
400 grams pork ribs, 
      sliced into 1 1/2-inch pieces
5 fresh or dried and soaked 
      shiitake mushrooms, 
      stems discarded and caps sliced into strips
1 1/2 tablespoons vegetable oil
2 Chinese sausages, sliced diagonally
about 3 cups water
2 cups uncooked rice
steamed or blanched bok choy,  to serve


1  Make the marinade: Combine all ingredients in a large bowl.

2  Add pork ribs and mushrooms. Set aside and marinate for 30 minutes.

3  Heat oil in a wok and lightly fry the Chinese sausages. Set aside.

4  In the same wok, add pork ribs, mushrooms, marinade, and 1 1/2 cups water.  Bring to a boil then simmer until pork is tender. Add more water if the mixture is drying out.

5  Remove meat and mushrooms; set aside. Add water to the sauce until it reaches 3 cups. This will be used to cook the rice.

 Pour the liquid and the uncooked rice into the rice cooker. Top with the pork, mushrooms, and sliced Chinese sausages. Turn on the rice cooker. Cook until the setting turns to warm. Serve with bok choy on the side.


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