Pork Spare Ribs Braised with Chilli & Black Beans

Name: Pork Spare Ribs Braised with Chilli & Black Beans
Cuisine: China
Ingredients: 1 kg (2 lb 4 oz) pork spare ribs, cut into individual ribs; 500–750 ml (17-26 fl oz/2–3 cups) fresh chicken stock; 1 tablespoon dark soy sauce; ¼ teaspoon ground white pepper; 2 teaspoons sugar; 1 long red chilli, finely sliced; 1 tablespoon fermented black beans; vegetable oil, for deep-frying; sea salt; 3 spring onions (scallions), cut into 4 cm (1½ inch) lengths; 1 knob of ginger, peeled and finely sliced; 2 cloves garlic, smashed

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

I’m a big fan of ribs anytime; but steamed or deep-fried and then braised like this, with the addition of black beans, they’re positively addictive.

Ingredients

1 kg (2 lb 4 oz) pork spare ribs, cut into individual ribs
sea salt

Asia
China
Main course
Dinner

Method

Season the ribs with the sea salt. Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the ribs in batches until golden brown, then drain on paper towel. Discard all but 2 tablespoons of oil from the wok and return the wok to the heat until it just sta