Pork Spareribs In Black Bean Sauce/See Jup Pa

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.

Cooking Method: Boiling, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 1033.1

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

2 pound Pork Ribs
2 quart Water
2 tablespoon Salty black beans
2 tablespoon Oil
1 Clove Garlic, crushed
1 Green Onion, chopped
2 1/2 cup Chicken stock
1/2 teaspoon Salt
1 teaspoon Sugar
1 tablespoon Thin soy sauce
1 tablespoon Oyster sauce
2 tablespoon Cornstarch
4 tablespoon Cold water

Directions

1
Ask your butcher to cut the spareribs into 1 1/2-inch wide strips, separating the bones and trimming off excess fat.
2
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.
3
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.
4
Heat oil in a wok or large skillet over medium-high heat. Add the crushed garlic and parboiled spareribs.
5
Stir-fry the ribs for 5 minutes until lightly browned and aromatic.
6
Add the crushed black bean mixture, chicken stock, salt, sugar, soy sauce, oyster sauce, and chopped green onion to the wok.
7
Bring the mixture to a fast boil, then reduce heat to medium. Cover and simmer for 40 minutes, or until the pork is tender.
8
In a small bowl, mix the cornstarch with 4 tablespoons of cold water to create a smooth slurry.
9
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.
10
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.

Keywords: black bean sauce, chinese cuisine, pork ribs, spareribs, see jup pa, fermented beans, braised pork, cantonese, garlic, oyster sauce, soy sauce, stir fry, comfort food, rice dish, umami, home cooking

Read it online: https://www.chefs-mate.com/recipe/pork-spareribs-in-black-bean-sauce-see-jup-pa/