Braised Pork Ribs in Black Bean SauceMonday, May 23, 2011
Pork ribs can be challenging to cook because unless you are using soft bone cuts they need to be tenderised, either through marinating, using soda bicarbonate or the "slow and low” braising method.
Braising pork ribs is one of my Mum’s favourite method. This method is similar to braising Char Siew in the wok. You cook the meat till it is tender in a strongly flavoured braising sauce. Keep it “slow and low” to retain the juiciness of the meat.
As with most Asian approach to pork, texture is just as important as flavour. There is no “pork pulling” or meat “falling off the bones” here. In fact, meat "falling of the bones" is bad news for most Chinese pork rib recipes. It is important that the pork, while tender, still has a good bite in it.
To be able to bite the meat of the bones, that is a primal instinct indeed.
This dish is best eaten with rice. I hope you know by now that pork ribs is best eaten with hands if you want to get to all the goodness.
Alright, I come to the bit I dislike the most: the "tsp section." Ok, I need to "braise" myself for this...
|Braising the ribs.|
IngredientsServes about 4 persons
1 kg of Pork Ribs
2T of chopped ginger
1T of chopped garlic
1T black bean sauce (Tau See)
2T yellow bean sauce (Tau Cheong)
1T soy sauce
1T dark sauce
1 glass of water (about 200ml)
For the garnishing: Diced Chili and chopped coriander stalks & leaves
- Heat up the wok and add the oil.
- Then add the chopped ginger and garlic. Add half of the diced chili. (Keep the other half for garnishing)
- Add the rest of the paste and simmer in small fire for 10 minutes. Don't burn the paste as it will turn bitter.
- Add the meat and stir-fry for about 5 minutes.
- Add some water, simmer and braise for about 30 minutes. You can choose to cover the wok but do keep an eye on the water level. Keep the fire very low. If the water dries out, add some more to prevent bottom burning.
- Towards the end, you can taste the sauce and make some adjustments if you wish.
- Before you dish out, mixed in the chopped coriander stalk/leaves and the remaining diced chili.
|At bottom right, the light yellow sauce is palm sugar/ You can use normal sugar instead.|