Wednesday 17 April 2013

Fermented Black Bean Pork Ribs by Karen Yee

Fermented Black Bean Pork Ribs

- about 600g of pork ribs
- 2 inches of minced ginger (mince till paste is best)
- 7 cloves of minced garlic (mince till paste is best)
- 1 to 1.5 tbsp of black bean paste (rinse first and then grind to paste. If the beans comes with salt in the packaging, be sure to rinse off)
- 2 red chilli – diced
- spring onions diced
- 1/2 tsp of dark soya sauce

The vinegrette for the sauce:
- 2 tsp of oyster sauce
- 1 tsp of dark vinegar
- 1 tsp of sugar
- 2 tbsp of rice wine
- 1/2 tbsp of sesame oil
** Mix well

Marinate the pork with:
- 1.5 tbsp of light soya sauce
- 1 tsp of sugar
- 1 tbsp of rice wine
- 1/2 tbsp Corn starch
** Marinate for at least 20 to 30 mins

Prep and Cooking Instructions:

- Saute the garlic and ginger mince with some oil till fragrant – medium heat.
- Add the black bean paste (taste your paste first, to determine how much more or less you prefer). Stir fry for about a minute.
- Add the pork ribs and make sure you toss the paste around it till all coated.
- Add the chilli and spring onions (leave some spring onions for garnishing)
- Pour in the vinegrette and coat the pork ribs with it.
- Add some water to make sure the ribs are just half covered so that it can simmer in the sauce.
- Add dark soya sauce for a slightly darker colour to the dish. Taste to see if you need abit more sweetness at this point. If so, add some sugar.
- Simmer for about 15 mins on low heat.Transfer to a plate and steam it for about 1 hr or till the meat is really tender.
- Garnish with some spring onion before serving.

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