Dish of Pork Spare Ribs with Fermented Tofu
(click to enlarge)

Spare Ribs with Fermented Tofu


China - Zhejiang   -   Nan Ru Pai Gu
Serves:
Effort:
Sched:
DoAhead:  		 4 side
***
2-1/4 hrs
Yes		 These uniquely flavored pork ribs, from the Shanghai region, can be used as an appetizer or meat side dish. They can be served warm or at a moderate room temperature. See also Comments.

2
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2/3
5-1/2
4
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1/2
3
2-1/2
2/3
1/2
1
#
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c
T
T
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in

T
c
T
t
Pork Spare Ribs
-- Marinade
Rice Wine (1)
Fermented Tofu, red (2)  
Juice from Jar
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Ginger Root
Scallions
Oil
Water
Sugar
Red Yeast Rice (3)  
PREP   -   (45 min - 15 min work)
  1. Remove excess fat from PORK RIBS, separate ribs and cut into lengths about 2 inches. A razor sharp Chinese cleaver knife driven by a soft faced mallet is perfect for this.
  2. Massage all Marinade items into the Pork Ribs and set aside for 30 minutes or so.
  3. Cut GINGER into two slices and and crush them lightly. Trim white part of SCALLIONS and crush lightly with the side of your prep knife. Mix (use the greens for something else).
  4. IF using: Grind Red Yeast Rice.
RUN   -   (1-1/2 hrs)
  1. Drain Pork Ribs well, reserving marinade.
  2. In a wok or spacious sauté pan heat Oil over high flame. Stir in drained Pork Ribs and fry, stirring now and then, until lightly browned.
  3. Stir in Ginger mix until aromatic.
  4. Pour the Pork Rib Mix into a Dutch oven or suitable tightly coverable pot. Stir in reserved Marinade, Sugar and 2/3 cup Water. Bring to a boil and simmer slowly for about 30 minutes.
  5. If using: Stir in Red Yeast Rice.
  6. Continue to simmer slowly for another 30 minutes. Monitor liquid and add boiled water if needed.
  7. After simmering, uncover the pan. Reduce the liquid at a high simmer until sauce consistency, tumbling the ribs now and then.
  8. Serve warm, along with lots of paper napkins and a bone bowl.
NOTES:

  1. Rice Wine:

      Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.

  2. Red Fermented Tofu

      This can be found in any East and Southeast Asian markets in small jars. For details see our Fermented Tofu page.

  3. Red Yeast Rice:

      This is a natural purplish red food coloring much used in parts of China. It is where Statin drugs were first found, but this small amount from homemade or from a nutritional supplement shouldn't be a problem. The photo example is with a rather intense red fermented tofu, but contains no Red Yeast Rice itself.

  4. Comments:

      Color and flavor will vary considerably based on the character of the Fermented Tofu used. I have made it from a red variety that was so dark the color was dark brown, but is was delicious.
  5. U.S. measure:   t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required, tt=to taste
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