Pork Spareribs In Black Bean Sauce/See Jup Pa
Description
This classic Cantonese dish, known as See Jup Pa, transforms humble pork spareribs into a deeply flavorful meal. The ribs are parboiled to remove impurities, then stir-fried with aromatic garlic and chopped fermented black beans before being simmered in a savory blend of chicken stock, soy sauce, and oyster sauce. The result is meat that is tender enough to fall off the bone, coated in a glossy, slightly spicy, and intensely savory sauce. Its a comforting, home-style favorite that pairs perfectly with steamed rice. The flavors actually improve the next day, making it an excellent candidate for meal prep.Ingredients
Directions
-
Ask your butcher to cut the spareribs into 1 1/2-inch wide strips, separating the bones and trimming off excess fat.
-
Bring 2 quarts of water to a boil in a large pot. Add the pork ribs and parboil for 3 minutes to remove impurities, then drain well.
-
Rinse the salty black beans thoroughly two times to reduce saltiness, drain, and then crush them coarsely using the back of a knife or a mortar and pestle.
-
Heat oil in a wok or large skillet over medium-high heat. Add the crushed garlic and parboiled spareribs.
-
Stir-fry the ribs for 5 minutes until lightly browned and aromatic.
-
Add the crushed black bean mixture, chicken stock, salt, sugar, soy sauce, oyster sauce, and chopped green onion to the wok.
-
Bring the mixture to a fast boil, then reduce heat to medium. Cover and simmer for 40 minutes, or until the pork is tender.
-
In a small bowl, mix the cornstarch with 4 tablespoons of cold water to create a smooth slurry.
-
Stir the cornstarch slurry into the simmering ribs. Bring back to a boil and cook for 1-2 minutes until the sauce thickens and becomes glossy.
-
Serve hot over steamed rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1033.1kcal
- % Daily Value *
- Total Fat 57.5g89%
- Saturated Fat 17.5g88%
- Cholesterol 317.2mg106%
- Sodium 2922.2mg122%
- Total Carbohydrate 12.8g5%
- Dietary Fiber 1.1g5%
- Sugars 2.4g
- Protein 103.4g207%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This dish tastes even better on the second or third day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a saucepan over medium heat for about 7 minutes, adding a splash of water if the sauce has thickened too much.
Serving Suggestion: Traditional accompaniments include steamed white rice and Chinese hot mustard. To make a quick mustard condiment, mix 2 teaspoons of dry mustard powder with 2 tablespoons of cold water and let stand for 10 minutes before serving.
Ingredient Tip: Fermented black beans (douchi) are essential for the authentic flavor. If they are very salty, rinse them well. You can find them in the Asian aisle of most supermarkets.
