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