Braised pork ribs with bean paste is a popular recipe in Asian kitchen. The ribs are marinated in soy sauce, sesame oil and cilantro and then braised in fermented soy bean paste or we call it tau cheo in Hokkian dialect. This dish has always been my favorite and I personally like to add chili to this dish to give it some kick. It’s not burning hot, but it’s nice to have that hint of spiciness.
Braised pork ribs with bean paste
Ingredients
- 1 ½ lbs pork ribs cut into bite size
- 8 shallots
- 5 cloves garlic
- 2 Tbsp canola oil
- 1 ½ cup water
- MARINADE:
- 1 Tbsp light soy sauce
- 1 Tbsp sesame oil
- ¼ tsp pepper
- 1 cup of cilantro roughly chopped with stems
- SEASONINGS:
- 10-15 bird's eye chili - seeded and cut into long strips optional
- 2 Tbsp fermented bean paste tau cheo
- 1 Tbsp sugar
- Salt to taste
Instructions
- Marinade the pork ribs with the marinade ingredients for about 30 minutes
- Heat up a large pot and add in the oil and stir fry the shallots and garlic until fragrant Add in the pork ribs and continue to fry until they turn color
- Add the seasonings and water and let it braise for at least 45 -60 minutes or until the meat is tender
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2 comments
Can this be done in the instant pot? Cook for how long? Thank you.
Hi Selina, yes, this can be done in the instant pot. I would recommend pressure cook on high for 30 minutes (for large piece of ribs), if you want it fall-off-the-bone tender, I would go for 35-40 minutes, and about 15 minutes if the ribs are cut into smaller pieces. Hope this helps!