Slow-cooked Pork Rib and Rice Cake
Prep time
Cook time
Total time
Serves: 2-4
  • 1 pound pork short ribs (ask the butcher to help cut into bite-size pieces)
  • 1 tablespoon oil
  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 2 stalks green onion, cut into long strips
  • 2-3 ginger slices
  • 1 cinnamon stick, break in half
  • 3 star anises
  • 2 cups water
  • 1 tablespoon cooking wine
  • 1 cup cylinder-shaped rice cakes
  • a handful of chopped scallion for topping
  • a touch of toasted sesame seeds for topping
  • Marinate the pork ribs:
  • 1 tablespoon cooking wine
  • 1 tablespoon soy sauce
  • 1 teaspoon potato starch
  • ¼ teaspoon salt
  1. In a ziploc bag, add in cooking wine, soy sauce, potato starch and salt, transfer in the pork ribs and marinate 15 minutes.
  2. Heat oil in a skillet over medium heat, stir in the pork rib, stir fry 4-5 minutes or until no longer pink.
  3. Toss in soy sauce, dark soy sauce and sugar, cook 3-4 minutes or until the sugar has melt, stir to mix and coat the pork ribs well with the seasonings.
  4. Transfer everything into a large ceramic pot, add green onion, ginger, cinnamon, star anise, water and cooking wine into the pot.
  5. Cook until the water starts to boil over high heat, keep cooking about 10 minutes or until about ⅔ amount of water left in the pot, add in the rice cakes, stir occasionally to avoid sticking.
  6. Turn the heat back to low, cover the ceramic pot with a lid and continue cooking 10-15 minutes or until the rice cakes are cooked through and the sauce is thick enough to coat the back of a spoon.
  7. Sprinkle on top scallion and toasted sesame seeds to serve.
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Recipe by Spice the Plate at