Chinese Spareribs with Black Bean Sauce

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排骨 Pai Gwut
This much-loved dish can be prepared in a variety of ways, either steaming, or stir frying. In this version, we effectively steam them after stir frying for a little bit. <p> A word on meat: you'll need to look for sparerib tips, which are roughly 1" in length at your grocer or you can ask your butcher.
1 1/2 lbs pork spare rib tips (about 1" size pieces) cooking oil 2 tablespoons Chinese cooking wine 2 cloves garlic, minced 2 tsp ginger, minced 2 tbsp fermented black beans 2 scallions, chopped 1 tbsp light soy sauce 2 tbsp dark soy sauce 1 teaspoon sugar 1/2 c - 1 cup water
Rinse the black beans in a colander, drain and chop roughly. Heat a large wok or frying pan. When hot, add some cooking oil, then brown the spareribs on all sides for a few minutes. Remove and set aside. Add a bit more oil, then add the garlic, ginger, black beans and chopped scallions. Stir around for a bit. Then mix the soy sauces and sugar together, and add to the mixture. Stir for a few seconds. Add the spareribs back into the frying pan, and coat the spareribs well. Add some water - about 1/2 cup - and mix well. Cover and cook on medium heat for roughly an hour or more. Every so often, check up on your spareribs and make sure that they are well coated and not drying out. If the sauce is reducing too quickly, use your judgment to add more water and mix well, then cover again.
20 minutes
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