Braising Pork

Heady with garlic and fermented black beans, the simmering sauce slowly braises the spareribs until they are tender, absorbing flavor from the bones in the process. Have the butcher cut the spareribs on the saw into three or four sections crosswise, since this is too difficult to do safely at home. Like most braised dishes, this one improves when reheated the next day, or even several days later. For a meatier dish, use the large “country-style” ribs, or even cubed pork butt.

The same technique can be used for tougher cuts of beef, including short ribs, or lamb as well. If you like oxtails, this is a perfect way to braise them; cut them up like ribs. For meats other than pork, substitute 5 tablespoons plum sauce for the fermented black beans and garlic.