At the barbecue:

• Pre-Blanch the pork ribs to remove impurities.
• Pour 3 Cups of water into the GBS Wok.
• Preheat the Wok & Grill to 150ºC for 15 minutes, or until water starts to boil.
• Using a sizeable claypot, place 5 cups of water, blanched pork ribs, watercress, red dates, almonds inside. Put on the cover to the claypot.
• Place filled claypot onto the steamer basket and into the wok.
• Steam on low heat, approximately 80ºC for 2 hours. Topping up water to the wok every 30 minutes.
• Add soya sauce for seasoning to your desired taste.
• Serve in claypot.