Pork Spareribs With Black Bean Sauce
|Pork spareribs||2 Pound|
|Chicken broth||1 Cup (16 tbs)|
|Soy sauce||1 Tablespoon|
|Shao hsing wine/Dry sherry||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Minced garlic||1 Tablespoon|
|Minced fresh ginger||1 Teaspoon|
|Fermented black beans||2 1⁄2 Tablespoon, drained, rinsed|
|Cornstarch||2 Teaspoon, mixed with 4 teaspoons water|
|Watercress/Curly endive||1 Tablespoon (For Garnish)|
Preparation Cut spareribs between bones into individual pieces.
Bring a large pot of water to a boil.
Plunge spareribs into water, cook for 2 minutes, then drain well.
Combine braising sauce ingredients in a medium bowl and set aside.
Cooking Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds.
Add spareribs and black beans and stir-fry for 2 minutes or until ribs are browned.
Add braising sauce and bring to a boil.
Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes or until ribs are fork-tender.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.