Love Szechuan cuisine. The dishes are usually so tasty, spicy, aromatic, fragrant and the “tingly-numbing” sensation on the lips and tongue just keeps you wanting for more. This dish is made with ingredients commonly used in Szechuan cuisine like Szechuan peppercorn, chili bean paste and dried chili. Star anise was added for extra flavour. We really enjoyed this dish – the meat was tender, flavours so rich and bold, so tasty!
Szechuan-Style Pork Ribs with Potatoes and Bean Curd
Prep time: 15 mins
Marinade time: 30 mins-overnight
Cook time: 1 hr
- 550 g spare ribs – chopped into bite size pieces
- 300 g potatoes – washed and cut into small chunks [I left the skin on.]
- 1 block fried bean curd (fried tau kwa 炸豆干) – cut into cubes
- 1-inch ginger – sliced
- 3 cloves garlic – peeled and crushed
- 2 stalks spring onion – sliced, whites and greens separated
- 2 star anise
- 3 dried chili – torn into pieces
- 1 tbs Szechuan peppercorn
- 1 tbs Chili bean paste (dou ban jiang 辣豆瓣醬)
- 1 cup water
- 1/4 tsp salt
- 1/2 tsp Knorr chicken powder
- 1 tbs Shaoxing wine
- 1 tbs dark soy sauce
- 1/4 tsp white pepper powder
- 2 tsp cornstarch
- 2 tsp sugar
- Combine ribs and all ingredients for marinade in a mixing bowl. Leave to marinate for at least 30 mins.
- Heat up a bit of oil in a pot, add ginger, garlic, white part of spring onions, star anise, dried chili and Szechuan peppercorn. Stir fry for a few mins until fragrant.
- Mix in chili bean paste, fry until fragrant.
- Add marinated pork ribs, stir to coat and stir-fry for a few mins.
- Mix in potatoes and water.
- Bring to boil then lower heat to simmer for 30 mins, covered.
- Remove lid, add fried bean curd and leave to simmer for further 20 mins or until sauce is thickened. It should be relatively dry.
- Season to taste and garnish with the green part of spring onions.