A lamb is a meek creature. It hurts none, is hurt by all; it hangs not back, when it is led to the slaughter; it cries not when it is pierced; no greater emblem of patience to be found among irrational creatures. To this the prophet likens our Savior, when he said, “He was brought as a lamb to the slaughter, and as a sheep before the shearers is dumb, so he opened not his mouth,' Isaiah 53:7. How strange was His humility in entering into such a life!

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Meat	6	Servings

INGREDIENTS

1		-(up to)
2	tb	Fermented black beans
2	lb	Pork spareribs
1		Clove garlic
2	sl	Fresh ginger root
2	tb	Oil
1/2	c	Water
1	tb	Cornstarch
1/4	c	Water

INSTRUCTIONS

1. Soak fermented black beans.
2. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch
sections.
3. Mince garlic and ginger root, then mash with soaked black beans. 4. Heat
oil in a heavy pan. Add black bean mixture and stir-fry a few times to heat
through. Add spareribs and stir-fry over high heat to brown quickly.
5. Add water, heat quickly; then simmer ribs, covered, until done (about 30
minutes). If liquid evaporates, add some boiling water to prevent burning.
6. Blend cornstarch and remaining cold water to a paste; then stir in to
thicken.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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