Pork Spareribs In Black Bean Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Pork Ribs,
2 quart: Water,
2 tbsp: Salty black beans,
2 tbsp: Oil,
1: Garlic cloves, crushed
1: Scallions, chopped
2 1/2 cup: Chicken stock,
1/2 tsp: Salt,
1 tsp: Sugar,
1 tbsp: Thin soy sauce,
1 tbsp: Oyster sauce,
2 tbsp: Cornstarch,
4 tbsp: Cold water,
Directions:
1. Have the butcher cut the spareribs into strips 1 1/2" 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Pork