Pork Ribs with Black Bean Sauce

Method9 steps · about 1 hr

1. 1

   Step 1: Have the ribs cut into 1½-inch pieces. Bring all 5 cups water to a boil and add ¼ tsp salt. Add all the ribs, return to a gentle simmer and cook for about 40 minutes, turning occasionally, until the meat is tender. Check at 40 minutes and continue as needed; watch the liquid so the pan does not boil dry.

   Check rib tenderness after 40 minutes · 40 minUses 5 cups water for simmering the ribs · ¼ tsp salt for simmering ribs · 800 g pork ribs, cut into 1½-inch chunks

   
2. 2

   Step 2: Lift all the tender ribs onto a clean plate. Strain the cooking liquid through a fine sieve into a jug and keep it for the sauce. The source expects about 1–1½ cups after reduction; measure the liquid you have rather than treating the starting water as finished stock. For advance preparation, cool ribs and stock promptly, refrigerate within 2 hours and freeze portions once chilled; thaw in the refrigerator before finishing the dish.

   Uses All the cooked ribs and retained cooking liquid from step 1

   
3. 3

   Step 3: Have the chopped garlic, chunked onion and washed, dried, chunked pepper ready before heating the wok. Wash and chop both scallions and set aside. Heat 1 tbsp vegetable oil over medium heat and fry the smashed ginger (1 slice) for 15–30 seconds, watching from 15 seconds, until caramelized.

   Check ginger caramelization from 15 seconds · 1 minUses 1 tablespoon vegetable oil · 1 slice ginger, ¼ inch thick and smashed · Water for washing pepper and both scallions before the wok is heated

   
4. 4

   Step 4: Add the chopped garlic (2 cloves), all 3 tbsp fermented black soybeans, all prepared onion (1) chunks and the half green bell pepper to the ginger oil. Stir-fry for 1 minute. These are Chinese fermented black soybeans, not ordinary canned black beans.

   Stir-fry vegetables and black beans for 1 minute · 1 minUses All the ginger and oil from step 3 · 2 cloves garlic (chopped) · 3 tablespoons fermented black beans · ½ green bell pepper, cut into chunks · 1 medium onion (cut into 2.5 cm chunks)

5. 5

   Step 5: Add all the drained cooked ribs and 1 tbsp Shaoxing wine. Pour in 1–1½ cups of the strained pork cooking liquid and bring back to a simmer. Add a little extra water if you prefer more sauce. Keep any unused prepared stock separate and refrigerate it promptly.

   Uses All the aromatics and vegetables from step 4 · All the tender rib pieces lifted from step 2, separate from the stock · 1–1½ cups of the actual strained cooking liquid from step 2 · 1 tablespoon Shaoxing wine · Extra water only if more sauce liquid is desired

6. 6

   Step 6: Stir in ½ tsp sugar, ⅛ tsp white pepper, ½ tsp sesame oil, 2½ tsp light soy sauce and ½ tsp dark soy sauce. Simmer for 2 minutes, then taste and adjust salt only if needed. If finishing previously chilled ribs, ensure they are hot throughout at 74°C/165°F.

   Simmer seasoned ribs for 2 minutes · 2 minUses The ribs and sauce from step 5, apart from any reserved stock · ½ tsp sugar · ⅛ tsp white pepper · ½ tsp sesame oil · 2½ tsp light soy sauce · ½ tsp dark soy sauce · Extra salt, to taste if needed

7. 7

   Step 7: Mix 1 tbsp cornstarch with 2 tbsp cold water until smooth. Stir again immediately before pouring it into the sauce.

   Uses 1 tbsp cornstarch for initial slurry · 2 tbsp cold water for initial slurry

8. 8

   Step 8: Pour in all the initial slurry and stir until the sauce thickens. If too thick, add a little water. If still thin, mix a little extra cornstarch with cold water and add gradually, cooking until thickened. Toss in both already washed and chopped scallions (2).

   Uses All the seasoned ribs and sauce from step 6 · All the measured slurry from step 7 · 2 scallions (chopped) · Extra water to loosen the sauce or mix any conditional extra slurry · Extra cornstarch, only if the sauce remains thin

9. 9

   Step 9: Serve the hot ribs and sauce with separately prepared rice, shared between six portions.

   Uses The finished ribs and sauce from step 8 · Ready cooked rice for serving, as desired