【Braised pork ribs in fermented bean curd sauce】
I made this braised pork ribs in fermented bean curd sauce for dinner. Both my husband and my son Maomao loved it. It goes very well with some steamed rice, perfect for leftover lunch.
Prepare time: 10 minutes
Stand time: 8 hours
Cook time: 45 minutes
Serves: 6 servings
1) 1000g baby back ribs;
2) 1 tbsp olive oil, 3-4 slices of fresh ginger, 2 green onion rinsed and chopped into 2 inches long pieces;
3) 1 tbsp cooking wine, 2 fermented bean curds, 2 tbsp fermented bean curd sauce, 2 tbsp premium dark soy sauce, 1 tbsp light soy sauce, 2 tbsp sugar;
4) 1 tsp sesame oil.
1: Remove membrane from the back of the ribs, wash and cut between bones into small pieces, rinse and drain.
2: Non-stick sauté pan on high heat, add 1 tbsp olive oil, add pork ribs (Picture 1), stir and cook for 3-4 minutes until a little bit brown outside. Add fresh sliced ginger, and green onion pieces and cook for about 1 minute (Picture 2).
3: Add all ingredients of Ingredient 3) and stir to mix (Picture 3). If you have a pressure cooker, transfer ribs and sauce inside InstantPot pressure cooker (Picture 4). Cover the lid and place the pressure valve to “Seal” position. Press “Manual” button and set 36 minutes of cooking time.
4: When the program is done, wait another 5 minutes. Slowly release the pressure then open the lid. Select “Sauté” and set temperature to “More”, stir occasionally until the sauce is reduced to 1/4.
5: If you don’t have pressure cooker, just add 2 cup water to the sauté pan (Picture 3), reduce to low heat. Cover with lid and simmer for 1 hour and 45 minutes, stir occasionally. On medium-high heat, open lid and reduce the sauce to ¼ (Picture 4).
6: Add 1 tsp sesame oil and stir to mix. Transfer ribs into to a serving bowl, serve immediately over rice. Yummy!!