Pork Riblets Braised with Fermented Red Bean Curd

houseofannie.com

Woof

1 kg (2lbs) meaty pork ribs, cut into bite-sized pieces

2 Tbsp oil (I found that I didn’t need that much as the pork released some oils as they braised down)

2 tsp finely chopped garlic (or more! ^_^)

1 Tbsp finely chopped fresh ginger

3 Tbsp mashed fermented red bean curd

2 tsp sugar

2 Tbsp dark soy sauce (told you I used it a lot!)

1 Tbsp rice wine

500 to 750ml (2 to 3 cups) chicken stock (ok, I doubled the recipe when I was making this and only used 1 can of chicken stock so I would say use a little less first and then only if your meat is drying out, add more)

½ tsp salt (optional) (I didn’t need it)

1 tsp ground white pepper

subheading: Mashed Bean Curd, Ginger and Garlic:

subheading: Marinade:

2 Tbsp rice wine

2 Tbsp sesame oil

1 Tbsp soy sauce

1 Tbsp cornstarch

Directions at houseofannie.com

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