Braised pork spare ribs with black bean and garlic sauce
Cook Time 1hour45minutes
Total Time 1hour45minutes
Author Connie Veneracion
1kilogrampork spare ribscut into serving-size pieces (if you’re smart, you would have asked the butcher to do this for you when you buy your meat)
2tablespoonsblack beans and garlic sauce(in jars, available in supermarkets)
In a non-stick pan, arrange the pork pieces in a single layer. Cook over high heat until the pork starts to render fat and browns a little. Flip over to brown the other side.
Pour off as much of the oil as you can.
Return the pan to the stove. Season the pork with salt and pepper. Add black beans and garlic sauce (a tablespoonful for every half kilo is a good ratio). Pour in enough water to cover. Cook over low heat for an hour to an hour and a half or until the meat is literally falling off the bones. During the last few minutes of cooking, turn the heat to high and cook the pork, uncovered and stirring often, until the mixture is almost dry and and the meat is coated with thick glossy sauce.
Serve hot with rice.
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