This is another recipe adapted from The Hakka Cookbook: Chinese Soul Food from around the World by Linda Lau Anusasananan. It is called BRAISED CHICKEN WINGS in BEAN SAUCE, page 203. The meat can be alternate to pork spare rib, and I happen to have some. Ok, I realized that I have posted 2 previous menus using pork as well, and some of you might ask why I keep cooking pork. Lol. Well it just happens that whenever my Mom comes to Jakarta to visit me, she brings many different ingredients and stocks them in my freezer. This time she bought me some pork, so I determined to finish them in order to have some freezer space again.
Other than pork, I also substitute hoisin sauce for bean sauce, broth for water, and green onions for cilantro. I also add red chillies, because I like them to be spicy.
This will be my first time cooking pork sparerib, and I am excited. This recipe is quite easy but it will take a little longer cooking time than usual for the braising. But that’s ok, because your kitchen will smell amazing. Wink.
So here we go!
- 500gr pork spare rib, preferably cut into 2.5cm width wise
- 2 tbs vegetable oil
- 2 tbs minced garlic
- ½ tsp crushed blackpepper, fresh preferable
- 2 tbs hoisin sauce
- 1 tbs soy sauce
- 1 cup broth
- ¼ cup green onions, cut into thin strips
- red chillies
- salt to taste
- Set the deep pan into high heat. When it is hot, add the oil and rotate the pan to spread.
- When the oil is hot, add the pork spare ribs. Cook them until lightly browned. Make sure to pat dry the ribs, otherwise the oil will splatter.
- Stir the minced garlic, crushed blackpepper, hoisin sauce, soy sauce, red chillies, and broth. Cover and braise (low heat) for about an hour, until the ribs are tender.
- Once the ribs are tender, give them a quick taste and they are ready to serve. Garnish with thinly sliced green onions.
This dish can be served as a main dish or as part of multicourse dish. Great companion with hot bowl of rice and some cool veggies, such as thinly sliced carrots and radish.