Pork spareribs in black bean sauce

6 Servings

Ingredients

Quantity Ingredient
2 pounds Pork Ribs
2 quarts Water
2 tablespoons Salty black beans
2 tablespoons Oil
1 Garlic cloves; crushed
1 Scallions; chopped
2½ cup Chicken stock
½ teaspoon Salt
1 teaspoon Sugar
1 tablespoon Thin soy sauce
1 tablespoon Oyster sauce
2 tablespoons Cornstarch
4 tablespoons Cold water

Directions

1. Have the butcher cut the spareribs into strips 1½" wide and you cut the bones apart and trim off the fat.

2. Bring 2 quarts of water to a boil, and parboil the meat for 3 minutes; drain well.

3. Wash black beans thoroughly two times; drain, and then crush beans with the handle of your cleaver or chop very fine with a sharp knife.

4. Heat wok, add oil, garlic and spareribs. Stir-fry for 5 minutes.

5. Add black bean mixture and all remaining ingredients except the cornstarch and 4 tablespoons cold water. Bring to a fast boil and then turn to medium heat, cover, and cook for 40 minutes.

6. Make a thickening with cornstarch and 4 tablespoons cold water and add to the sparerib mixture. Bring to a boil again, and serve.

NOTE: Pork spareribs with black bean sauce will still taste delicious the second or third day. Reheat for 7 minutes before serving. Serve over rice as a plate dinner, accompanied by a condiment prepared with Chinese Hot Mustard. Hot mustard requires 2 tsp. dry mustard to 2 t.

cold water.

SOURCE: Chopsticks, Clever and Wok.

Recipe courtesy of: Catherine Vanicek, 11 Feb 93 19:20:00

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