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Pork Spareribs With Black Bean Sauce

Chef.at.Home's picture
Ingredients
  Pork spareribs 2 Pound
  Chicken broth 1 Cup (16 tbs)
  Soy sauce 1 Tablespoon
  Shao hsing wine/Dry sherry 1 Tablespoon
  Sugar 1 Teaspoon
  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
  Water 4 Teaspoon
  Watercress/Curly endive 1 Tablespoon (For Garnish)
Directions

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.

Recipe Summary

Cuisine: 
Asian

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