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Wednesday, June 14, 2017


Are we eating too much meat? After the numerous wedding dinners, then Duan Wu Jie [rice dumplings/Bak Chang festival], again these 'meaty' recipes are still as tempting to try.
I have bookmarked this recipe  from Minty's Kitchen for a long time but never get down to prepare until now.
Initially, I intend to use my Thermal Cooker to prepare this dish which saves time at the stove.  However, I totally forgotten my intention and just followed the method according to the recipe.
The ribs and sauce are very tasty and yummy to serve with rice.  Not too savoury, flavour is good.
350 gm pork spare ribs
Marinade -1/2 tbsp Chinese cooking wine, 1 tbsp light soy sauce,1/2 tsp each of sesame oil and 1/2 tsp cornflour, dash of pepper
2 tbsp dried fermented black beans - rinsed
3 cloves garlic - chopped
1 shallot - chopped 
A small knob of ginger - chopped
1 dried chilli - soak to soften and cut into big chunks [replaced with 1 red chilli - finely chopped]
1 tbsp light soy sauce
1/2 tsp each of dark soy sauce, sugar and pepper
1 tbsp cooking oil
Garnishing - spring onions
Thickening - 1/2 tbsp cornflour + 1 tbsp water
  1. Wash and pat dry the pork ribs and marinate with marinade.  Mix well and set aside for at least 1 hour. 
  2. Heat oil in a non stick wok, saute chopped ginger, shallot, garlic and dried chilli [red chilli] until aromatic. Toss in fermented black beans and fry for about a minute.
  3. Add in pork ribs and fry until light brown. Add in dark and light soy sauces and sugar. Pour enough water to cover the ribs.
  4. Bring to boil and lower heat to simmer ribs for 30 minutes or more or until ribs are tender.
  5. Thicken sauce with cornflour mixture, stir well.
  6. Garnish with chopped spring onions and extra chopped red chilli. Serve hot with steamed rice.


Phong Hong said...

Kimmy, I love dishes cooked with fermented black beans. They are always so tasty!

Kimmy said...

Hi Phong Hong, this dish looks so 'black' but never judge a book by its' cover. The sauce taste very nice and good to go with steaming hot rice. There was some leftover sauce, so sayang to discard.

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