Ingredients

The following ingredients have 4 Servings
  • 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))

Instruction

  • 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.