Braised sea cucumber and pork ribs

    We usually cook this dish around Chinese New Year, when sea cucumber is considered auspicious!


    Central Region, Singapore
    6 people made this


    • 500g pork ribs
    • 1 tbsp light soy sauce
    • 1 tbsp XO whisky
    • 1 tbsp sesame oil + 1 tbsp sesame oil (separated)
    • A dash of pepper
    • 1 tbsp cooking oil
    • 4 small onions, sliced
    • 6 dried scallops, soaked until expanded
    • 5 slices ginger
    • 25g carrot, chopped into large chunks
    • 4 stalks celery, chopped into large chunks
    • 8 pieces dried mushrooms, soaked until soft, cut into halves
    • 1 tbsp oyster sauce
    • Hot water
    • 170g sea cucumber, cut into smaller pieces
    • 1 can button mushrooms, drained
    • 1 tsp salt
    • ½ tsp cornflour mixed with 2 tbsp water


    1. Marinate the pork ribs for about 1 hour in 1 tbsp each of light soy sauce, XO whisky, sesame oil and pepper.
    2. Heat 1 tbsp of sesame oil and cooking oil in a large pot. Fry the onions, scallops and ginger under medium heat until fragrant. Add pork ribs and stir-fry for about 1-2 minutes.
    3. Put in carrot and mushrooms and add oyster sauce. Stir-fry until the vegetables soften.
    4. Add just enough hot water to submerge all the ingredients and boil under low heat for 30 minutes.
    5. Add in the sea cucumber and celery and allow it to boil for another 10 minutes.
    6. Lastly, add cornflour mixture and stir until the sauce has thickened. Serve.

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