Braised Pork Ribs with Fermented Bean Curd (腐乳焖排骨)

腐乳焖排骨 (Braised Pork Ribs with Fermented Bean Curd) is a classic dish in Jiangxi Cuisine, known for its rich and savory flavors. The fermented bean curd adds a unique depth of umami to the tender pork ribs, making it a popular choice for family dinners and special occasions.

Braised Pork Ribs with Fermented Bean Curd (腐乳焖排骨)

Ingredients

  • 1.5 kg pork ribs
  • 3 pieces of fermented bean curd
  • 3 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp sugar
  • 1 tsp five-spice powder
  • 1 cup water

Instructions

  1. Marinate the pork ribs with minced garlic, soy sauce, Shaoxing wine, sugar, and five-spice powder for 30 minutes.
  2. Heat a pot over medium heat, add the marinated pork ribs, and sear until browned.
  3. Add the fermented bean curd and water to the pot. Cover and simmer for 1 hour, or until the pork ribs are tender.
  4. Once the pork ribs are cooked, uncover the pot and allow the sauce to thicken slightly.
  5. Serve the braised pork ribs with steamed rice and vegetables.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Tongs Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the 腐乳焖排骨 with steamed jasmine rice and stir-fried bok choy for a complete meal.

Tips & tricks

For extra flavor, you can add some sliced ginger and green onions to the braising liquid.

Cost

$20