Spareribs w/ Fermented Black Beans & Chilies
This recipe if from Andrea Reusing of Lantern Restaurant in Chapel Hill, NC
This is a fun dish, and something to try when you are feeling experimental. Andrea Reusing, of Lantern Restaurant, is another early supporter of Cane Creek, and uses local ingredients in Asian dishes to the advantage of both.
5 pounds Ossabaw pork spareribs, cut into individual ribs
Marinade:
3/4 cup chopped fermented black beans
1/3 cup chopped garlic
1/2 cup chopped ginger
1/2 T white sugar
1/2 cup chicken stock
1/3 cup shao tsing rice wine or dry sherry
1/2 cup soy sauce
1 1/2 T sesame oil
1/2 cup cornstarch
For serving:
1/3 cup chopped raw hot green chiles like jalapenos, with seeds
cilantro sprigs
Rinse pork ribs in cold water and remove any bits of chipped bone. Combine all marinade ingredients and marinate for at least 3 and up to 24 hours. In a bowl or dish that comfortably hold the ribs and the marinade and accumulated juices, steam the ribs until very tender, about an hour or longer. Remove the fat from the sauce before serving with steamed rice, chopped chiles & cilantro.
Comments are closed.