Pork Ribs Braised with Fermented Red Bean Curd

This is also another dish I have cooked over the weekend, tastes good too....

Serves 4-6
Preparation time: 10 mins + 10 mins marinating
Cooking time: 50 mins

Ingredients

1 kg meaty pork ribs, cut in bite-sized chunks
2 tablespoons oil
2 teaspoons finely chopped garlic
1 tablespoon finely chopped fresh ginger
3 tablespoons mashed fermented red bean curd
2 teaspoons sugar
2 tablespoons dar soy sauce
1 tablespoon rice wine
500-750ml (2-3 cups) chicken stock
1/2 teaspoon salt
1 teaspoon ground white pepper

Marinade the pork ribs

2 tablespoons rice wine
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon cornflour

Methods

1. Put pork ribs into a large bowl and sprinkle over the marinade ingredients. Mix well. Set aside 10 minutes.

2. Heat oil in a wok until very hot, then add pork ribs and stir-fry over very high heat until the ribs turn light brown, 2-3 minutes. Lower the heat to moderately hot, add garlic, ginger and stir-fry for a few seconds. Add the red bean curb and stir-fry 1 minute, then sprinkle over sugar and stir-fry for a few seconds. Add dark soy sauce and wine and stir. Next, put in 500ml (2 cups) chicken stock and bring to boil.

3. Lower heat, cover the wok and simmer until the pork ribs are tender, 50-60 minutes, stirring several times so the ribs cook evenly. Add more stock if the sauce threatens to dry up before the pork is tender. Taste and add salt if desired, then sprinkle with white pepper and transfer to a serving dish.