Pork ribs with black beans and chili sauce

Pork ribs with black beans and chili sauce

So easy, so tasty. Cook the pork in salted water, scoop out, cool, chill, then pan fry with the sauces. The amazing thing is that the texture of the pork does not have the crumbly boiled feel you get when cooking meat in water — it tasted like it was deep fried because it has a lightly browned crust. But it isn’t deep fried. It is pan fried in just two tablespoonfuls of oil. So, where did the texture come from? Well, I can’t explain in it scientific terms. I just know that some kind of magic happened. My best guess is the caramelization of sugar.

This dish of pork ribs with black beans and chili sauce was what we had with the sweet and sour green beans and mushrooms. While the pork was chilling in the freezer, I took the time to make the accompanying vegetable dish.

Recipe: Pork ribs with black beans and chili sauce


  • about 750 g. of pork ribs, cut into 2-inch lengths
  • half a head of garlic
  • 1 whole onion, halved
  • 1 tsp. of peppercorns
  • 1 bay leaf
  • 1 tbsp. of salt
  • 2 tbsps. of vegetable oil
  • 2 tbsps. of minced garlic
  • 4 tbsps. of chili sauce
  • 1 tbsp. of sugar
  • 1 to 2 tbsps. of black bean sauce (or lightly pounded black beans)


  1. Place the pork ribs in a wide shallow pan so that they are all in a single layer. A frying pan is just perfect. Pour enough water to cover. Add the 1 tbsp. of salt, peppercorns, bay leaf, half head of garlic and whole onion. Bring to the boil, lower the heat and simmer for 45 minutes or until tender.
  2. Scoop out, cool then chill in the freezer to firm up the meat. Don’t skip this part — if the meat goes into the frying pan while still hot, it will fall apart. So stick the pork ribs in the freezer. Half an hour will do.
  3. Heat the vegetable oil in a wok or frying pan. Add the cold pork ribs and cook over high heat, tossing frequently, until the edges start to brown.
  4. Add the garlic, sugar, black beans and chili sauce. Continue cooking over high heat until the meat is coated with the sauces and the sugar has caramelized substantially.
  5. Serve hot with rice.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s), excluding cooling and chilling

Number of servings (yield): 3


  1. Mike says

    Looks good! May I suggest you top it up with some chopped cilantro (wansuy) next time for some added flavor :)

  2. yayi says

    Another ulam for my kids’ lunch box. Good thing too that I can cook and chill the pork on sunday, then pan fry it on school days. I can also make buttered corn and carrots to go with it.

    Thanks for the recipe!

  3. taj says

    i can imagine another version na masarap din, would be adding liver sauce (lechon sauce) instead of black bean and chili sauce. pwede…

  4. belle says

    hi miss connie. tried this tonight, but i baked it instead of frying it. i’m not sure if i got the same kind of magic that you described, but i am not complaining. ang sarap! i can’t describe the flavors. basta masarap! =)

  5. winnie says

    – fried firm tofu, sliced them into cubes and tossed the pieces just before serving
    – extending the meal and adding nutrition, a win-win situation!

  6. Ayie says

    Ms. Connie, pwede ko ba gamitin yung pinagkuluan nito as my homemade broth to use for the other recipes here that need it?

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