Swiss Grilled Pork Ribs 瑞士焗排骨 – Eat What Tonight
This dish actually comprises of a few cooking methods. First of all, I have to marinade the pork ribs, then deep fried them to seal in the flavours, then braised it to tenderness and thereafter baked it in the oven to achieve the slight grilled texture.
But as people always say, patience counts, so with all the efforts that was put in, you are bound to get yourself a real appetising dish at the end of the day for all the hard work that was put in !!
Although the name of the dish seems like a Western meal, but with all the ingredients and cooking methods, I would tend to think it’s more of a chinese dish instead. Furthermore, if you do watch those Hong Kong channels on cable like me, the first time I saw this dish was during those timings in between the shows. They would introduce some short recipes to fill up the time gaps when one show has ended and the time for the next one has not come. As most of the recipes introduced were generally chinese or hong kong dishes and this happens to be one of those, it pretty much conforms my understanding henceforth.
But because it also comprises of a variety of cooking methods, the end result is a very flavoursome dish that’s happily satisfying, at least to me !!
Pork ribs have been one of my “have-to-order” items from PurelyFresh on almost every occasion. I liked the versatility of how pork ribs can be used in the everyday cooking. And even if you have completely zero idea on how to use them, a simple ABC kinda soup with pork ribs can suffice adequately too !
So, it’s time to zoom in to this mouth-watering dish now !! Enjoy !!
Swiss Grilled Pork Ribs 瑞士焗排骨
Total time
Recipe type: Main
Cuisine: Chinese
- 500g pork ribs
- 2 potatoes, cut into small pieces
- 1 onion, coarsely sliced
- 4 shallots, minced
- 4 garlics, minced
- 10g butter
- some cooking oil
- 1 tbsp light soya sauce
- 1 tbsp corn flour
- 2 tsp sugar
- ½ tsp pepper
- ½ tsp baking soda
- 1 tbsp tomato sauce
- 1 tbsp curry powder
- ¾ tsp salt
- 1 tsp sugar
- 250ml stock / water
3.5.3208
I have always love a touch of Japanese sesame sauce in my salads as compared to the usual salad dressing. However, very often that not, when we buy a bottle of sesame sauce as dressing for our salads, there will often be quite a fair bit of leftover because we only use a few spoonfuls each time. So what should we do with the balance sauce, if you may ask ?
Well, other than cooking it with fish, as you may see from my recipe here, I also grilled some mixed mushrooms and added a touch of the sesame sauce with it this time. I enjoyed how the tenderness of the shrooms gets infused with the sesame sauce and creates an all new taste all together. 
The Japanese, as we all knew are renowned for their quality standard in their food ingredients. Mizkan, in particular, a long established brand in the industry, has well maintained their market leader status in the food industry market because of their consistency in quality and standards. Using one of their most popular items to date being the bottled sesame sauce, which encompasses a rich and luscious sesame fragrance made wholesomely from freshly grind sesame seeds, this simply fuss free dish makes a good appetiser or a comforting side dish in 15 minutes !
I liked to address this as a wholly Mushrooms salad, which serves as a comforting deviation from our usual standard greens especially since it is served warm. And to top it up, I added some optional capsicums as well to brighten up the dish too !
So if you are a mushrooms lover too, do give this a shot as it not only helps to clear up the balance sesame sauce sitting around, it also beefs up a fresh appetiser which you are unlikely to enjoy anywhere else ! That’s what killing two birds with one stone means !
Combine the squids rings together with the marinade ingredients. Mix well all together and set aside in the fridge for at least an hour.
Add in 2 tbsp of cooking oil in a wok and place a banana leaf on top.
Place the marinated squids on the banana leaf and grilled till all are cooked. Add more cooking oil if the banana leaf is burning out too fast.
Transfer the squids on banana leaf to a plate and serve with lime immediately.
