Pork spareribs in black bean sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pork Ribs |
| 2 | quarts | Water |
| 2 | tablespoons | Salty black beans |
| 2 | tablespoons | Oil |
| 1 | Garlic cloves; crushed | |
| 1 | Scallions; chopped | |
| 2½ | cup | Chicken stock |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Thin soy sauce |
| 1 | tablespoon | Oyster sauce |
| 2 | tablespoons | Cornstarch |
| 4 | tablespoons | Cold water |
Directions
1. Have the butcher cut the spareribs into strips 1½" wide and you cut the bones apart and trim off the fat.
2. Bring 2 quarts of water to a boil, and parboil the meat for 3 minutes; drain well.
3. Wash black beans thoroughly two times; drain, and then crush beans with the handle of your cleaver or chop very fine with a sharp knife.
4. Heat wok, add oil, garlic and spareribs. Stir-fry for 5 minutes.
5. Add black bean mixture and all remaining ingredients except the cornstarch and 4 tablespoons cold water. Bring to a fast boil and then turn to medium heat, cover, and cook for 40 minutes.
6. Make a thickening with cornstarch and 4 tablespoons cold water and add to the sparerib mixture. Bring to a boil again, and serve.
NOTE: Pork spareribs with black bean sauce will still taste delicious the second or third day. Reheat for 7 minutes before serving. Serve over rice as a plate dinner, accompanied by a condiment prepared with Chinese Hot Mustard. Hot mustard requires 2 tsp. dry mustard to 2 t.
cold water.
SOURCE: Chopsticks, Clever and Wok.
Recipe courtesy of: Catherine Vanicek, 11 Feb 93 19:20:00