Pork Spareribs In Black Bean Sauce/see Jup Pa

Title: PORK SPARERIBS IN BLACK BEAN SAUCE/SEE JUP PA

Categories: Chinese, Pork

Yield: 6 servings

2 lb Pork Ribs

2 qt Water

2 tb Salty black beans

2 tb Oil

1 Clove garlic, crushed

1 Green onion, chopped

2 1/2 c Chicken stock

1/2 ts Salt

1 ts Sugar

1 tb Thin soy sauce

1 tb Oyster sauce

2 tb Cornstarch

4 tb Cold water

1. Have the butcher cut the spareribs into strips 1

1/2 wide and you cut the bones apart and trim off the

fat.

2. Bring 2 quarts of water to a boil, and parboil the

meat for 3 minutes; drain well.

3. Wash black beans thoroughly two times; drain, and then crush beans with the handle of your cleaver or chop very fine with a sharp knife.

4. Heat wok, add oil, garlic and spareribs. Stir-fry

for 5 minutes.

5. Add black bean mixture and all remaining

ingredients except the cornstarch and 4 tablespoons

cold water. Bring to a fast boil and then turn to

medium heat, cover, and cook for 40 minutes.

6. Make a thickening with cornstarch and 4 tablespoons

cold water and add to the sparerib mixture. Bring to

a boil again, and serve.

NOTE: Pork spareribs with black bean sauce will still

taste delicious the second or third day. Reheat for 7

minutes before serving. Serve over rice as a plate

dinner, accompanied by a condiment prepared with

Chinese Hot Mustard. Hot mustard requires 2 tsp. dry

mustard to 2 t. cold water.

SOURCE: Chopsticks, Clever and Wok. --