chinesecantonesepork ribslowcarbbraisedblack beansweeknight

Dou Chi Shao Pai Gu

Name: Dou Chi Shao Pai Gu
Prep time: 12 min
Cook time: 33 min
Total time: 45 min
Yield: 2
Cuisine: Chinese
Ingredients: 600 g pork ribs, cut into 4-5 cm pieces; 15 ml light soy sauce; 15 ml Shaoxing wine; 1 g white pepper; 8 g cornstarch; 20 g fermented black beans, rinsed and roughly chopped; 20 g garlic, finely minced; 15 g ginger, finely minced; 30 g scallions, whites and greens separated, thinly sliced; 10 ml dark soy sauce; 15 ml oyster sauce; 180 ml water; 3 g sugar; 10 ml neutral oil; 5 ml toasted sesame oil

These braised pork ribs are deeply savory, fragrant with garlic and ginger, and coated in a glossy sauce sharpened by fermented black beans. The ribs stay juicy and tender, while scallions and sesame oil add a fresh finish that keeps the dish balanced and rich without being heavy.

45 min

2 servings

740 kcal

Chinese

Ingredients

Ribs and marinade

600 gpork ribs, cut into 4-5 cm pieces
15 mllight soy sauce
15 mlShaoxing wine
1 gwhite pepper
8 gcornstarch

Black bean aromatics

20 gfermented black beans, rinsed and roughly chopped
20 ggarlic, finely minced
15 gginger, finely minced
30 gscallions, whites and greens separated, thinly sliced

Braising sauce

10 mldark soy sauce
15 mloyster sauce
180 mlwater
3 gsugar
10 mlneutral oil
5 mltoasted sesame oil

Instructions

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.
2
Combine the fermented black beans, garlic, ginger, and the sliced scallion whites in a small bowl. Keep the scallion greens aside for finishing.
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.
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.
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.
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
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.

Nutrition per serving

740 kcal

Calories

37g

Protein

Carbs

60g

Fat

Fiber

Notes

•Ask the butcher to cut the ribs into small braising pieces; smaller pieces are essential to keep this dish within 45 minutes.
•If the ribs are especially thick or from a larger animal, add 5-10 extra minutes of braising time.
•For a stricter low-carb version, omit the sugar entirely; the fermented black beans and oyster sauce still provide balance.
•This pairs well with stir-fried gai lan or simple sautéed bok choy instead of rice.

Background

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.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free