Pork Spareribs In Black Bean Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Archived, China, Ham/pork | 6 | Servings |
INGREDIENTS
| 2 | lb | Pork Ribs |
| 2 | qt | Water |
| 2 | T | Salty black beans |
| 2 | T | Oil |
| 1 | Garlic cloves, crushed | |
| 1 | Scallions, chopped | |
| 2 1/2 | c | Chicken stock |
| 1/2 | t | Salt |
| 1 | t | Sugar |
| 1 | T | Thin soy sauce |
| 1 | T | Oyster sauce |
| 2 | T | Cornstarch |
| 4 | T | Cold water |
INSTRUCTIONS
Have the butcher cut the spareribs into strips 1 1/2" wide and you cut the bones apart and trim off the fat. Bring 2 quarts of water to a boil, and parboil the meat for 3 minutes; drain well. 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. Heat wok, add oil, garlic and spareribs. Stir-fry for 5 minutes. 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. 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 514
Calories From Fat: 372
Total Fat: 41.3g
Cholesterol: 124mg
Sodium: 640.8mg
Potassium: 497mg
Carbohydrates: 7.8g
Fiber: <1g
Sugar: 2.5g
Protein: 26.2g