Pork Rib Stew with Foo Jook and Chee Hou Sauce is simple homestyle Chinese cooking at its best. Foo Jook, or dried tofu skin, stewed with pork ribs and sweet Chee Hou sauce is a delicious comfort food combination.
5scallions(cut into 1 ½ inch pieces, white and green portions separated)
Soak the foo jook in warm water for 30 to 40 minutes, until softened. Cut them into 2 inch pieces.
Meanwhile, start making the stew (the foo jook can still be soaking at this point, because the stew has to cook for an hour before it is added) heat a tablespoon of vegetable oil in a large stew pot or Dutch oven, and add the ginger slices. Fry for 1 minute, or until browned and caramelized.
Add the ribs and fry until browned. Add the chopped onion and garlic, and fry for an additional 3 minutes. Stir in ¼ cup Shaoxing wine, ¼ cup chee hou sauce, 1 tablespoon soy sauce, 1 ½ tablespoons oyster sauce, ½ teaspoon sesame oil, and white pepper.
Add 4 cups of water, bring to a boil, and then turn the heat down to a simmer. Simmer with the cover on for one hour, giving the mixture an occasional stir every 20 minutes.
Next mix in the foo jook and the white portions of the scallions, ensuring that the foo jook is covered in liquid. Cover the pot and cook for 10 minutes. Stir and cook for another 10 minutes.
Remove the cover and turn the heat up higher to allow the stew to come to a slow boil. Add the rest of the green portions of the scallions. Cook uncovered for up to 10 minutes to reduce the liquid to a thick sauce that should coat a spoon.
Serve your Foo Jook Pork rib stew with steamed rice and stir fried bok choy or another leafy green vegetable.