Braised spareribs with black bean sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | -(up to) | |
| 2 | tablespoons | Fermented black beans |
| 2 | pounds | Pork spareribs |
| 1 | Clove garlic | |
| 2 | slices | Fresh ginger root |
| 2 | tablespoons | Oil |
| ½ | cup | Water |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Water |
Directions
1. Soak fermented black beans.
2. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections.
3. Mince garlic and ginger root, then mash with soaked black beans. 4. Heat oil in a heavy pan. Add black bean mixture and stir-fry a few times to heat through. Add spareribs and stir-fry over high heat to brown quickly.
5. Add water, heat quickly; then simmer ribs, covered, until done (about 30 minutes). If liquid evaporates, add some boiling water to prevent burning.
6. Blend cornstarch and remaining cold water to a paste; then stir in to thicken.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .