Fermented Bean Curd and Carrot Pork Rib Clay Pot南乳紅蘿蔔豬肋骨煲
A classic Cantonese clay pot dish featuring tender pork ribs braised with fermented bean curd, carrots, and aromatic spices. The fermented bean curd imparts a rich, umami-packed sauce that coats every piece of meat, while the carrots add natural sweetness and colour to this comforting one-pot meal.
01Ingredients
- 800g pork ribs
- 400g carrots
- 150g fermented bean curd (南乳)
- 3 cloves garlic
- 1 piece dried tangerine peel
- 4 pieces red dates
- 4 slices ginger
- 2tbsp oyster sauce
- 1tbsp soy sauce
- 1tsp sugar
- 500ml chicken or pork broth
- 2tbsp vegetable oil
- 1 stalk spring onion
- 1 handful fresh coriander leaves
Nutrition (per serving)485kcal
- Protein38.5g
- Carbs18.2g
- Fat28.3g
Fiber 3.1 gSodium 1285 mg
02Steps
- Blanch pork ribs in boiling water for 5 minutes, remove, rinse under cold water and set aside to drain completely.
- Heat vegetable oil in a clay pot over medium heat. Add minced garlic, ginger slices, and shredded tangerine peel, stir-fry for 2 minutes until fragrant.
- Add mashed fermented bean curd to the pot and stir-fry for 1 minute to release its flavours and combine with oil.
- Add blanched pork ribs to the pot and toss to coat with the fermented bean curd mixture.
- Add oyster sauce, soy sauce, and sugar, then stir well to combine all seasonings with the ribs.
- Arrange carrot rounds and red dates on top of the pork ribs in the pot.
- Pour chicken or pork broth evenly over everything. Bring to a boil, then reduce heat to low, cover with lid and simmer gently for 60 minutes.
- Check that pork ribs are fork-tender and the sauce has reduced and thickened slightly. If needed, simmer for an additional 10-15 minutes uncovered.
- Transfer the clay pot to a heatproof mat or trivet at the table. Garnish with spring onion segments and fresh coriander leaves. Serve immediately with steamed rice.
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