Fermented Bean Curd and Carrot Pork Rib Clay Pot

Ingredients

Instructions

1. 1

   Blanch pork ribs in boiling water for 5 minutes, remove, rinse under cold water and set aside to drain completely.

2. 2

   Heat vegetable oil in a clay pot over medium heat. Add minced garlic, ginger slices, and shredded tangerine peel, stir-fry for 2 minutes until fragrant.

3. 3

   Add mashed fermented bean curd to the pot and stir-fry for 1 minute to release its flavours and combine with oil.

4. 4

   Add blanched pork ribs to the pot and toss to coat with the fermented bean curd mixture.

5. 5

   Add oyster sauce, soy sauce, and sugar, then stir well to combine all seasonings with the ribs.

6. 6

   Arrange carrot rounds and red dates on top of the pork ribs in the pot.

7. 7

   Pour chicken or pork broth evenly over everything. Bring to a boil, then reduce heat to low, cover with lid and simmer gently for 60 minutes.

8. 8

   Check that pork ribs are fork-tender and the sauce has reduced and thickened slightly. If needed, simmer for an additional 10-15 minutes uncovered.

9. 9

   Transfer the clay pot to a heatproof mat or trivet at the table. Garnish with spring onion segments and fresh coriander leaves. Serve immediately with steamed rice.