Spicy Beancurb Pork Rib Stew (Chinese Cuisine)

I thought that my daughter might not accept this dish, because it’s used fermented red beancurd that not many people like it. Finally, I'm glad that I was wrong. She ate almost half of the dish with a big bowl of rice.

Well, I myself like the colour, taste and smell of fermented beancurd as I’ve grown up with eating all traditional Chinese dishes cooked with this special condiment. On the Chinese New Year day, my mum used to cook a vegan dish mainly used it.

When it comes to using this distinct condiment, it's better to mash it into paste first, then let it be cooked in some heated oil and release the aroma.

Both of its taste and aroma would penetrate into the meat after cooking. This spicy beancurb pork rib stew was so wonderfully good to go with steamed rice for dinner.

Spicy Beancurb Pork Rib Stew Recipe

(Printable recipe)
By Christine’s Recipes
Course: Pork, Stew
Cuisine: Chinese
Prep time: 15 mins
Cook time: 60 mins
Yield: 2 to 3 serves

Ingredients:

• 600gm pork ribs
• 4-5 slices ginger
• 1 spring onion (sectioned)
• 2 star anise
• 1 piece fermented red beancurd (mashed)

Marinade:

• 1 tbsp light soya sauce
• 1 tbsp Shao-xing cooking wine

Seasoning:

• 1½ cups water
• ¾ tbsp sugar
• 1½ teaspoon dark soya sauce
• a pinch pepper

Method:

1. Rinse pork ribs and cut them into chunks, stir in marinade and leave for a while, then fry briefly in hot oil. Put aside.
2. Heat oil to saute ginger, spring onion and mashed fermented red beancurd, put in ribs and splash wine. Saute well and transfer ingredients to an earthen pot.
3. Put seasoning and star anise into ingredients and bring it to boil. Then, simmer with medium-low heat till ingredients are tender and sauce thickens. Serve hot.