Ingredients with Measurements:
- 1 1/2 lbs pork ribs
- 2 tbsp Sichuan peppercorns
- 2 tbsp vegetable oil
- 2 tbsp fermented black beans
- 1 tbsp chili bean paste
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 1/2 cup water
- 2 green onions, sliced
- 1 inch ginger, sliced
Special equipment needed:
- Pressure cooker (optional)
Step-by-step instructions:
1. Rinse the pork ribs and pat them dry. Cut them into 2-inch pieces.
2. In a dry pan, toast the Sichuan peppercorns until fragrant. Grind them into a powder using a mortar and pestle or a spice grinder.
3. In a wok or a large skillet, heat the vegetable oil over medium-high heat. Add the fermented black beans and chili bean paste. Stir-fry for 30 seconds.
4. Add the pork ribs and stir-fry for 5 minutes, until they are browned on all sides.
5. Add the soy sauce, Shaoxing wine, sugar, and water. Stir to combine.
6. If using a pressure cooker, transfer the pork ribs and sauce to the pressure cooker and cook on high pressure for 20 minutes. If not using a pressure cooker, cover the wok or skillet with a lid and simmer for 1 hour, until the pork ribs are tender.
7. Once the pork ribs are cooked, transfer them to a serving dish. Garnish with sliced green onions and ginger.
Time:
Preparation time: 15 minutes
Cooking time (pressure cooker): 20 minutes
Cooking time (stovetop): 1 hour
Temperature:
Medium-high heat for stir-frying, high pressure for pressure cooking
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 23g
Protein: 25g
Carbohydrates: 6g
Fiber: 1g
Sugar: 4g
Sodium: 500mg
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs or chicken thighs.
- Sichuan peppercorns can be substituted with black peppercorns.
- Fermented black beans can be substituted with regular black beans.
- Chili bean paste can be substituted with sriracha or gochujang.
Variations:
- Add vegetables such as bell peppers, onions, or carrots to the dish.
- Use a different type of meat, such as beef or chicken.
- Make it spicier by adding more chili bean paste or fresh chili peppers.
Tips and tricks:
- Toasting the Sichuan peppercorns before grinding them enhances their flavor.
- Browning the pork ribs before simmering them in the sauce adds depth of flavor.
- Using a pressure cooker can save time and make the meat more tender.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Duo Jiao Pork Ribs in a shallow bowl or on a platter. Garnish with sliced green onions and ginger.
Garnishes:
Sliced green onions and ginger.
Pairings:
- Steamed rice
- Stir-fried vegetables
- Chinese pickles
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg drop soup
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it.
- If the pork ribs are tough, simmer them for a longer time until they are tender.
Food safety advice:
- Make sure to cook the pork ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers promptly in the refrigerator.
Food history:
Duo Jiao Pork Ribs is a classic Sichuan dish that originated in China. It is known for its spicy and savory flavors.
Flavor profiles:
Savory, spicy, umami.
Serving suggestions:
Serve the Duo Jiao Pork Ribs as a main dish with steamed rice and stir-fried vegetables.
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Region: Chinese