PORK RIBS AND DRIED SQUID STEW

This kind of dishes, I like to cook cos' it can be prepared long before meal time.  Just need to reheat and you can get to enjoy a tasty, flavourful and aromatic food.  The original recipe uses lamb which I have substituted with meaty pork ribs.  If using lamb rack, it has to be blanched in boiling water for 10 minutes, then rinsed thoroughly before cooking.  The cooking time is longer than for pork and the water increased to 1000 ml.This is one of the many comfort food recipes shared by Agnes Chan in Yum Yum Magazine.
It is my first attempt cooking a meat dish with one whole dried squid and it is worth the attempt cos' this dish has the unique aroma of the squids.
Recipe adapted from Yum Yum Magazine Issue No. 72 [my selected cookbook for August Cookbook Countdown Event#8] - with modificationsIngredients400 gm meaty pork ribs1 dried squid - soaked, rinsed and cut bite size pieces1/2 tbsp oil5-6 slices of ginger3 cloves garlic - slicedSeasoning2 tbsp light soy sauce1 tbsp sugar1/4 tsp salt1 tsp dark soy sauce500 ml water
Heat oil in wok, saute ginger, garlic until aromatic.  Add in the meaty pork pieces to fry until brown on both sides.Add in squids and seasoning.  Stir fry until aromatic before adding water.Bring to boil, then lower heat to simmer for 25-30 minutes or until meat is tender and gravy is reduced.Dish up and serve with rice.This post is linked to Cookbook Countdown #8 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray