Dou Chi Shao Pai Gu

Nutrition · per serving

Steps

1. 1

   Pat the pork ribs dry. In a bowl, mix the ribs with light soy sauce, Shaoxing wine, white pepper, and cornstarch until evenly coated. Let stand while you prepare the aromatics; this short marinade seasons the meat and the cornstarch helps the sauce cling during braising.

   600 g pork ribs, cut into 4-5 cm pieces15 ml light soy sauce15 ml Shaoxing wine1 g white pepper8 g cornstarch
2. 2

   Combine the fermented black beans, garlic, ginger, and the sliced scallion whites in a small bowl. Keep the scallion greens aside for finishing.

   20 g fermented black beans, rinsed and roughly chopped20 g garlic, finely minced15 g ginger, finely minced30 g scallions, whites and greens separated, thinly sliced
3. 3

   Heat a wide heavy pan or wok over medium-high heat and add the neutral oil. When the oil shimmers, add the ribs in one layer and sear for 3-4 minutes, turning to brown at least two sides. Do not move them too early; good browning builds flavor for a quick braise.

   10 ml neutral oil600 g pork ribs, cut into 4-5 cm pieces
4. 4

   Reduce the heat to medium. Add the black bean mixture and stir-fry for about 1 minute until fragrant. The garlic should smell sweet, not browned, and the black beans should lightly sizzle in the oil.

   20 g fermented black beans, rinsed and roughly chopped20 g garlic, finely minced15 g ginger, finely minced30 g scallions, whites and greens separated, thinly sliced
5. 5

   Add dark soy sauce, oyster sauce, water, and sugar. Stir well, scraping up any browned bits from the pan. Bring to a boil, then lower to a lively simmer and cover.

   10 ml dark soy sauce15 ml oyster sauce180 ml water3 g sugar
6. 6

   Braise for 22-25 minutes, stirring once or twice, until the ribs are cooked through and tender but not falling apart. Uncover for the last 3-5 minutes if needed to reduce the sauce until it lightly coats the ribs. The meat should pull back slightly from the bone and a skewer should slide in with little resistance.

7. 7

   Turn off the heat and drizzle in the toasted sesame oil. Toss with the reserved scallion greens, then serve immediately with the glossy black bean sauce spooned over the ribs.

   5 ml toasted sesame oil30 g scallions, whites and greens separated, thinly sliced

Origin & History

Black bean braised dishes are common in Cantonese home cooking, where fermented black beans, or dou chi, are prized for their deep savory flavor. Pork ribs cooked with garlic, ginger, and black beans are a classic family-style preparation, especially suited to rice and simple vegetables. The dish reflects the Cantonese preference for layered umami and efficient wok-to-braise cooking.