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Chinese · Main
Braised Spareribs with Black Beans and Asparagus
Bite-size pork ribs seared in a hot wok, perfumed with garlic and mashed fermented black beans, then braised briefly in soy and water until tender and finished with green asparagus in a glossy, lightly thickened sauce.
- YieldServes 4 as part of a multicourse meal
- Hands-on22 min
- Total45 min
- Difficulty
Ingredients
- 680 glean pork spareribs, cut between the bones into 2.5 cm pieces
- 2 tbspfermented black beans, rinsed and mashed with a fork
- 1 tbspgarlic, minced
- 1 tbspsoy sauce
- 225 gasparagus, cut into 5 cm lengths
- ¼ tspsalt
- 1 tspvegetable oil
- 180 mlcold water, for the braise
Thickener
- 2 tspcornstarch
- 1 tbspcold water, to slake the cornstarch
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