Dou Ban Pai Gu (braised Pork Ribs With Fermented Bean Paste)

Dou Ban Pai Gu, or Braised Pork Ribs with Fermented Bean Paste, is a classic dish from Putian (Henghwa) Cuisine, known for its savory and slightly spicy flavors. This dish is a perfect combination of tender pork ribs and the rich umami taste of fermented bean paste.

Dou Ban Pai Gu (braised Pork Ribs With Fermented Bean Paste)

Ingredients

  • 1.5 kg pork ribs, cut into individual pieces
  • 3 tablespoons fermented bean paste
  • 4 cloves garlic, minced
  • 1 thumb-sized ginger, sliced
  • 2 green onions, cut into 2-inch sections
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • 2 cups water

Instructions

  1. Heat some oil in a wok or large pot over medium heat. Add the garlic, ginger, and green onions, and stir-fry until fragrant.
  2. Add the pork ribs and cook until they are lightly browned.
  3. Stir in the fermented bean paste, soy sauce, Shaoxing wine, and sugar. Mix well to coat the ribs.
  4. Pour in the water and bring the mixture to a boil. Then reduce the heat to low, cover, and simmer for about 1 hour, or until the pork ribs are tender.
  5. In a small bowl, mix the cornstarch with a little water to create a slurry. Stir the slurry into the sauce to thicken it.
  6. Once the sauce has thickened, remove from heat and serve the Dou Ban Pai Gu hot, garnished with some fresh green onions.

Cooking & Preparation

Preparation time:
20 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

Wok or large pot Cutting board Knife Measuring spoons and cups

Tools

Stovetop

Serving suggestions

Dou Ban Pai Gu is best served with steamed rice and a side of stir-fried vegetables.

Tips & tricks

For an extra kick of heat, add some chopped chili peppers when stir-frying the garlic, ginger, and green onions.

Cost

$15