Braised Pork Ribs With Red Fermented Bean Curd Sauce

 

An easy recipe that promises fall-off-the-bone ribs with a rich, savory taste. Freezer-friendly and perfect for meal prep.   This recipe calls for the use of red fermented beancurd. Do not be afraid. When artfully combined with other ingredients, the red fermented beancurd produces a most wonderful taste. This red fermented beancurd spareribs is rather easy to make.

 

 

INGREDIENTS

1 slab (1.8 kilograms / 4 pounds) pork ribs, halved crosswise and cut into one-bone sections (*Footnote 1)
1 thumb of ginger, sliced
20 grams (1 ounce) green onion, halved lengthwise
1 whole nutmeg seed (or 1 teaspoon nutmeg powder)
2 star anise pods
5 cloves
1/4 cup Chinese Shaoxing wine (or dry sherry)
3 tablespoons light soy sauce (or soy sauce)
1 tablespoon dark soy sauce (or soy sauce)
2 tablespoons granulated sugar
2 teaspoons salt
(optional) 2 pieces red fermented bean curd
2 tablespoons cornstarch

 

INSTRUCTIONS

Step 1:    Add pork ribs to a large pot and cold water to cover. Bring to a boil over medium high heat, then turn to medium heat. Boil for 5 minutes.  Turn off heat.  Wash the ribs with water.  Drain.  Set aside.

    

 

 

Step 2:    Heat up a large pan with 1 tablespoon of oil.   Add ribs.    Cook till ribs are brown.    Take the ribs out and set aside.   In the same pan,  add ginger, green onion, nutmeg, star anise, cloves, and cooking wine.  Add enough water to cover the ribs.   Bring to a boil.   Add ribs back in.   Turn to low heat. Cover and simmer for 40 minutes. Stir occasionally.

            

 

 

Step 3:  Add light soy sauce, dark soy sauce, sugar, and salt. Add the red fermented bean curd into a small bowl and add a few spoonfuls of hot broth from the pot. Smash with the back of a spoon until the bean curd dissolves. Pour back into the pot. Simmer uncovered for another 40 to 50 minutes, until pork turns tender but is not quite falling of the bone.

Add cornstarch and 1/3 cup water into a small bowl. Whisk well until the cornstarch dissolves completely. Slowly add half of the slurry into the pot. Stir to mix well. Add more slurry and stir if you want to thicken the sauce more. Note, you might not need to add all the cornstarch slurry.
Serve pork ribs with steamed white rice or noodles. Enjoy!