Dou Fu Ru Pai Gu (braised Pork Ribs With Fermented Bean Curd)
Dou Fu Ru Pai Gu, or Braised Pork Ribs with Fermented Bean Curd, is a classic dish in Huaiyang Cuisine known for its rich flavors and tender meat. The fermented bean curd adds a unique umami taste to the dish, making it a popular choice for family dinners and special occasions.
Ingredients
- 500g pork ribs
- 2 cubes fermented bean curd
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 teaspoon five-spice powder
- 3 slices ginger
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 tablespoon vegetable oil
- 1 cup water
Instructions
- In a bowl, mix the fermented bean curd, soy sauce, Shaoxing wine, sugar, and five-spice powder to make the marinade.
- Marinate the pork ribs in the mixture for 30 minutes.
- Heat vegetable oil in a pot over medium heat. Add ginger, garlic, and green onions, and sauté until fragrant.
- Add the marinated pork ribs and sear until browned.
- Pour in the water and bring to a boil. Then reduce heat, cover, and simmer for 1 hour until the pork ribs are tender.
- Once the pork ribs are cooked, remove the lid and allow the sauce to thicken.
- Serve the braised pork ribs with steamed rice or vegetables.
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
Pot Bowl Spatula
Tools
Cutting board Knife Measuring spoons
Serving suggestions
Serving suggestions: Serve the braised pork ribs with steamed jasmine rice and a side of stir-fried vegetables.
Tips & tricks
Tips: For extra flavor, you can add a splash of dark soy sauce during the cooking process.
Cost
$15