Pork Ribs with Black Bean Sauce
User Reviews
4.9
72 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
6
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Calories
321 kcal
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Course
Main Course
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Cuisine
Chinese
Pork Ribs with Black Bean Sauce
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Pork ribs with black bean sauce is a tasty, savory Chinese comfort food recipe, perfect as a one-plate meal with rice.
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Ingredients
- 5 cups water
- 1/4 teaspoon salt
- 1 3/4 pounds pork ribs (800g, cut into 1 1/2 inch chunks)
- 1 tablespoon vegetable oil
- 1 slice ginger (1/4 inch thick and smashed)
- 2 cloves garlic (chopped)
- 3 tablespoons fermented black beans
- 1/2 green bell pepper (or 1 large long hot green pepper or poblano pepper)
- 1 medium onion (cut into 1 inch chunks)
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 2 1/2 teaspoons light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- 2 scallions (chopped)
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Instructions
- Bring the water to a boil and add ¼ teaspoon salt. Add the ribs and simmer for 40 minutes, turning the ribs occasionally until they are tender. Remove the ribs to a plate and pour the pork stock (the liquid you boiled the ribs in) through a fine mesh strainer. You should have 1 to 1 ½ cups of liquid.
- Heat the oil in a wok over medium heat. Add the smashed ginger, and fry until caramelized (15-30 seconds). Add the garlic, black beans, onions, and peppers. Stir-fry for 1 minute, and add the pork ribs. Then add the Shaoxing wine.
- Next, add the pork stock (1 to 1 1/2 cups), and bring to a simmer. You can add more stock or water if you like your ribs saucy.
- Add the sugar, white pepper, sesame oil, soy sauce, and dark soy sauce. Stir and simmer for 2 minutes. Give the sauce a taste, and re-season if necessary.
- Make sure the cornstarch is evenly mixed with the water, and pour in the slurry. Stir to allow the sauce to thicken. If it’s too thick, add a little splash of water. If it’s too thin, add more cornstarch slurry. Toss in the chopped scallions, and serve with rice.
Notes
- For make-ahead meal prep, you can complete the first step of the recipe in advance and freeze portions of the cooked ribs along with the pork stock. Remove from the freezer the night before you want to make the dish.
- For make-ahead meal prep, you can complete the first step of the recipe in advance and freeze portions of the cooked ribs along with the pork stock. Remove from the freezer the night before you want to make the dish.
Nutrition Information
Show Details
Calories
321kcal
(16%)
Carbohydrates
6g
(2%)
Protein
17g
(34%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Cholesterol
74mg
(25%)
Sodium
652mg
(27%)
Potassium
279mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
77IU
(2%)
Vitamin C
10mg
(11%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 74mg | 25% |
| Sodium | 652mg | 27% |
| Potassium | 279mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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