I actually quite surprise that some of my friends don't know what Longan is. I guess probably we all call it differently. Longan is call mata kucing in malay and kelengkeng in indonesia. I can't write in chinese therefore there is no way I could name them in chinese. While literally, the direct translation from chinese is 'dragon eye'. Longan is sweet, juicy and succulent. It is often use in East Asian soup, desserts either fresh, dried or in canned syrup.
- 500g pork ribs
- 1 canned longan, drain and reserve syrup in a pot/saucepan
- 2 cloves garlic, remove skin and pressed
- 2 dried chillies
- 3/4 tbsp vinegar
- 1 tbsp thick and dark soy sauce (Thick Caramel Sauce)-available at asian grocery
- 1 tbsp soy sauce
- some sugar (I added 1/2 tsp)
So, now what do you do the ingredients? this is really easy...
- Add garlic, dried chillies, vinegar, thick caramel sauce and soy sauce into the pot/saucepan which you reserved syrup from canned longan earlier on. Stir and mix well. Then, add in pork ribs. Make sure all ribs are covered by the liquid.
- Bring all the ingredient above to boil, then lower the heat and simmer with lid on. This will take about 30 - 40 minutes or until meat is tender.
- Once the meat is tender, keep at the simmering mode but remove the cover. This will take about 10 minutes or so or until the sauce is thicken.
- Taste. Add in sugar and soy sauce to suit you taste.
- Finally, mix in longan and cook for 1-2 minutes.
- And then... taa-daaaa .... serve hot.
......This recipe is on its way to Week 97-PORK of Blogger Secret Ingredient...