Ok so this recipe doesn’t use actual black beans because I don’t have them in my kitchen, but it’s a yummy way to cook bittergourd and pork ribs! I would have preferred it if I had soft bones, but all I had were 500g of ribs which I had intended to cook in a soup. Works anyway!
Don’t be afraid of fat. The ribs look fatty here, but you do need some fat in a stew. Don’t use pork loin or lean meat in this unless you love tough cuts! Don’t be afraid of the liquid too. It might look like a lot before simmering, but by the time the dish is done, it would have reduced beautifully. And you can see that the sugar we added to the liquid has caramelised the ribs perfectly.
The essential ingredient in this black bean dish without actual black beans is this black bean soy sauce paste that my mum introduced to me. We were at her home for lunch one day and the sauce that she coated her salmon cubes in was sooo delicious. She mixed some of this sauce with kewpie sesame sauce. Yes, the sesame sauce we often use in salads! The combination is amazingg. Who would have thought this would work! I got this from Fairprice extra. AAA Premium Black Bean Soy Sauce Paste 黑豆酱油膏 $6.95. It’s super versatile. I use it to marinate chicken wings, or use a bit in vegetable stir fry, or in gravy for steamed fish. If you can’t get this, I guess you could substitute with normal black bean paste + dark soy sauce.
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