My freezer was accumulating too much stuff, like tubs of ice-cream, leftover coconut milk, boxes of frozen nuggets, frozen fish balls, frozen meats and a few suspicious looking items tied up in little plastic bags. I decided to use up the frozen pork rib that I had, and wanted to cook something rich and peppery. So I marinated the pork and braised it in black pepper sauce, ground bean sauce and tomato sauce. The pork turned out really tender, with a rich saucy, garlicky, peppery and tangy gravy.
Braised Black Pepper Pork Ribs Recipe
Ingredients
600g pork rib, chopped into 1 inch cubes
4 cloves garlic
1 tbsp plain flour
Marinade:
1 tsp light soy sauce
1/2 tsp thick dark soy sauce
1 tbsp chinese cooking wine
Dash of white pepper
1/4 tsp coarsely ground black pepper
1/2 tsp sugar
1/2 tsp sesame oil
1/2 tbsp cornflour
Sauce ingredients:
1 tbsp ground bean sauce
1 1/2 tbsp LKK black pepper sauce
2 tbsp tomato sauce
1/2 tbsp sugar (or to taste)
Ground black pepper, to taste
1 cup water
Method
- Combine pork with marinade and leave in fridge for 3-4 hours.
- Heat up some oil in a pot and fy the garlic until browned. Remove and put aside.
- Dust the pork with plain flour and fry in the remaining oil in the pot (add more oil if necessary). Brown the meat all over.
- Add in the browned garlic and sauce ingredients, stir, scraping off the bits at the bottom of the pot. Bring to a boil, then cover and simmer for 1-2 hours until tender and gravy is thick. Dish out and serve with steamed jasmine rice.
