Another result of a trip to Victoria St in Richmond was some beautiful short ribs. Considering we'd recently picked up a big back of salted black beans that would otherwise sit in the fridge for the next 10 years, my mind immediately went to black bean ribs!
Salty, bite sizes morsels of pork, rich with black bean flavor. It's really hard not to keep eating these!
Black Bean Sauce
- 100gm salted black beans
- 10 cloves garlic
- 1 2 inch knob ginger, chopped coarsely
- 2 long red chillis, chopped into large pieces
- 2 tbsp rice wien
- 2 tbsp dark soy
- 150 vegetable oil
- 2 tbsp white sugar
- 1kg pork ribs
- 1 2 inch knob ginger, chopped finely
- 1 medium leek, sliced
- 1 teaspoon corn flour
- 1/2 cup water
- 3 tbsp black bean sauce (see above)
- 2 tbsp dark soy
- 1 tsp brown sugar
- 2 tbsp sesame seeds
- Scallions, for garnish
- 1 tbsp vegetable oil
Black Bean SauceChop the garlic finely but do not mince
Heat the oil in a small saucepan over high heat until just beginning to smoke
Add the garlic to the oil and deep fry until golden in colour
Pass the oil through a metal sieve, retaining both the garlic and the oil
Transfer the garlic to absorbent paper towel
Return the oil to the saucepan and bring back to smoking point
Add the chilli and deep fry for 1 minute.
Pass the oil through a sieve again, transferring the chilli to the paper towel and allowing the oil to cool.
Place the black beans, chilli, garlic and ginger in a food processor and process into small chunks.
Add the other ingredients (including cooled oil) and process to a textured paste
Keep in refrigerated until you wish to use it.
RibsToast the sesame seeds in a dry pan until lightly golden. Transfer to a bowl to cool.
Cut the ribs into bite sized chunks
Heat the oil in a large wok over high heat.
Add the ribs and cook for 5 minutes or until browned on all sides.
Add the leek and ginger and cook for a further 1 minute or until fragrant.
Add the other ingredients (except scallions and sesame seeds) and stir through.
Place a lid on the wok and reduce heat to a simmer.
Cook for 10 minutes.
Remove the lid and turn heat to high, reducing liquid to a sauce that clings to ribs.
Serve immediately, garnished with the sesame seeds and scallions, sliced.