Braised Pork Ribs and Pumpkin in Chu Hou Paste

Whenever I feel like having fall-apart ribs, I think of braising. I usually braise meats with 1-2 types of root vegetables (like potatoes and radish) and make a thick gravy to ladle on rice. Sooo good!

I bought a quarter of a pumpkin over the weekend thinking to make Pumpkin Rice with it. But a bit boring, I better try cooking new dishes before the baby comes out if not dunno will have the xian qing to think of new ideas or not! I also had a packet of pork ribs and some leeks.. I’m gonna cook them together in a hearty braise! Who knew pork ribs, pumpkins and leeks went so well together?

Isn’t this Corningware Daisy Field casserole just beautiful?

For this recipe, I used Chu Hou paste as the meat marinade. It’s a wonderful paste made of garlic, ginger, soybeans, sesame and other spices and is perfect for braises and stews. If you don’t have Chu Hou paste, you may also use char siew sauce, black bean garlic sauce or even black pepper sauce if heat is your thing.

This dish will cook perfectly in Corningware casserole, which retains heat well and is best used for dishes with liquid as a cooking medium. I have so many of these at home, most of which were passed down from my 80-year-old aunt. Corningware cookware can also be taken from freezer to the stove top, microwave, oven, anywhere – no matter how hot or cold the dish is. Loving the pretty Daisy Field range! They even have an entire Corelle collection to match! Thank you World Kitchen for prettifying my kitchen!