Tuesday, March 15, 2011

Braised Black Pepper Pork Ribs

My freezer was accumulating too much stuff, like tubs of ice-cream, leftover coconut milk, boxes of frozen nuggets, frozen fish balls, frozen meats and a few suspicious looking items tied up in little plastic bags. I decided to use up the frozen pork rib that I had, and wanted to cook something rich and peppery. So I marinated the pork and braised it in black pepper sauce, ground bean sauce and tomato sauce. The pork turned out really tender, with a rich saucy, garlicky, peppery and tangy gravy.

Braised Black Pepper Pork Ribs Recipe


600g pork rib, chopped into 1 inch cubes
4 cloves garlic
1 tbsp plain flour

1 tsp light soy sauce
1/2 tsp thick dark soy sauce
1 tbsp chinese cooking wine
Dash of white pepper
1/4 tsp coarsely ground black pepper
1/2 tsp sugar
1/2 tsp sesame oil
1/2 tbsp cornflour

Sauce ingredients:
1 tbsp ground bean sauce
1 1/2 tbsp LKK black pepper sauce
2 tbsp tomato sauce
1/2 tbsp sugar (or to taste)
Ground black pepper, to taste
1 cup water


  1. Combine pork with marinade and leave in fridge for 3-4 hours.
  2. Heat up some oil in a pot and fy the garlic until browned. Remove and put aside.
  3. Dust the pork with plain flour and fry in the remaining oil in the pot (add more oil if necessary). Brown the meat all over.
  4. Add in the browned garlic and sauce ingredients, stir, scraping off the bits at the bottom of the pot. Bring to a boil, then cover and simmer for 1-2 hours until tender and gravy is thick. Dish out and serve with steamed jasmine rice.