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.
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
- Heat some oil in a wok or large pot over medium heat. Add the garlic, ginger, and green onions, and stir-fry until fragrant.
- Add the pork ribs and cook until they are lightly browned.
- Stir in the fermented bean paste, soy sauce, Shaoxing wine, and sugar. Mix well to coat the ribs.
- 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.
- In a small bowl, mix the cornstarch with a little water to create a slurry. Stir the slurry into the sauce to thicken it.
- 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