Poppa Wan's amazing pork ribs from Gok Cooks Chinese: Over 80 Fabulously Simple Dishes from Gok's Family Recipe Book by Gok Wan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on June 13, 2020

    The technique of steaming the ribs was new to me, but it definitely gave very tender meat. I simply lined my bamboo steamer with greaseproof paper and cooked them like that (in two stacked steamers) as I didn't have any bowls/plates the right size to fit in the steamer and accomodate a good quantity of ribs. The only problem with the steaming method is that ribs have layers of thick fat, and steamed fat isn't very appealing - some bits end up needing to be cut off so you can get to the good meat underneath. This was billed as a very light, clean-tasting dish and I'd agree with that, going so far to say as they were a bit too plain for me, I'd have liked a little more flavour.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.