Braised Pork Spareribs with Black Bean
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Braised Pork Spareribs with Black Bean
Recipe by Louis Tikaram
Ingredients
Black Bean Sauce
½ cup fermented black beans
½ cup Squeaky Gate extra virgin olive oil
1 green onion, cut into 5 cm lengths
1 knob of ginger, sliced
½ tsp Sichuan peppercorns
1 long red chili, finely chopped
2 tbsp minced garlic
1 tsp Coles light soy sauce
1 tsp Shaoxing cooking wine
½ tsp Coles sesame oil
1 pinch of sugar
1 pinch of salt
Ribs
700 g Coles pork spareribs
1 tbsp Squeaky Gate extra virgin olive oil
1 onion, sliced
2 tsp julienned ginger
3 tbsp black bean sauce
1 tbsp Coles light soy sauce
1 green onion, finely chopped
Method
Rinse the fermented black beans under running water, then chop them into small pieces.
In a wok, add the green onion, ginger, and Sichuan peppercorns. Pour in the olive oil and heat over medium heat. Once the green onion and ginger become lightly browned, remove them along with the Sichuan peppercorns and discard.
Add the fermented black beans and all the remaining ingredients for the sauce into the oil. Stir-fry for 2-3 minutes, then turn off the heat. Scoop out the sauce and set it aside. This can be done in advance.
Braising the Pork Ribs
Place the ribs in a pot filled with cold water and bring it to a boil. Cook on high heat for 5 minutes.
Use a spoon to skim off the bubbles on the surface, then drain the ribs.
Heat the olive oil in a clean pot over medium-high heat. Fry the onion and ginger until they become soft.
Stir in the drained ribs. Add the black bean sauce and soy sauce. Pour in enough hot water to just cover the ribs. Cover the pot with a tight lid and simmer for 30 to 40 minutes, or until the meat becomes tender.
Turn the heat to high and cook uncovered until the broth reduces by half and thickens. Stir in the green onions, then transfer to a serving bowl.
These ribs can be enjoyed as part of a shared meal or as a delicious snack.
