20 avril 2010

Pork ribs in black bean garlic sauce

Today, I salute one of the best kitchen helpers of the modern glutton: Bottled sauces. Asian sauces are delectable, but oh so time-consuming to make from scratch. All I need now is the strength to get the eff-ing top of the eff-ing bottle.

I'd also like to introduce my little darling in the kitchen: My thermal cooker.

It is comprised of a vacuum flask exterior with a removable stainless steel pot. The pot and its contents are heated to cooking temperatures then sealed in the flask, leaving the food to cook on its own without additional electricity! It's a great way to save time and reduce power bills without having to compromise on delicious dishes. It's perfect for the working crowd: In this dish for example, I simply spent 10 minutes preparing the initial cooking phase, promptly popped it into the vacuum flask where it stood all day while I was out and cam
e home to a mouth-watering meal.For some reason, it's called a norwegian cooker in French. Go figure. It was a gift from my mother, which goes to show that mum always knows best.


500g pork ribs, cut

2 garlic cloves, minced

2 tbsp black bean garlic sauce

2 tbsp chinese cooking wine

1-2 chillis, sliced

2 stalks spring onion

1 tbsp sunflower oil

20cl water

Preparation tip:

Be careful when slicing the chillis. The slightest drop of chilli juice, even by brushing lightly against the chopping board, can become a weapon of localized destruction. If you forget even for a second and bring your fingers to your eyes, they're gonna burn baby burn. It HURTS. To avoid all this, always hold the chilli by its stem, make a lengthwise incision and shake to remove the seeds. Slice the chilli while holding onto the stem.


1/ Heat oil in a wok. Once hot, fry the minced garlic, making sure not to burn it.

2/ Brown the pork ribs on all sides.

3/ Add the black bean garlic sauce and the sliced chillis. Stir fry for 1 minute over high heat.

4/ Deglaze with chinese cooking wine and stir fry for another 1 minute.

5/ Add water and bring to a boil. Transfer to a stewing pot.

6/ Lower heat, cover and leave to simmer for at least 1 hour. The longer it stews, the more likely the tender meat will fall off the bone!

7/ Just before serving, garnish with spring onion (green part only), cut into 3-cm pieces.

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