Name: Black bean pork ribs with rice
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 3 servings
Ingredients: 2 rice measuring cups long grain rice (we use jasmine); 500 g pork ribs (smaller pieces work best); 1 tsp vegetable oil; 4 tbsp black bean garlic sauce; 2 tbsp regular soy sauce; 2 tbsp Shaoxing wine; 1 tbsp grated ginger; 6 minced garlic cloves; 2 tsp sugar; 2 tsp fish sauce; 1 tsp sesame oil

AuthorHungry PandaCategoryMeatDifficultyAdvanced

Yields3 Servings

Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

INGREDIENTS

2 rice measuring cups long grain rice (we use jasmine)

500 g pork ribs (smaller pieces work best)

1 tsp vegetable oil

FOR THE PORK MARINADE

4 tbsp black bean garlic sauce

2 tbsp regular soy sauce

2 tbsp Shaoxing wine

1 tbsp grated ginger

6 minced garlic cloves

2 tsp sugar

2 tsp fish sauce

1 tsp sesame oil

HOW TO MAKE

Put the marinating ingredients into a container and leave for at least one hour (overnight is best). Keep 1 or 2 tbsp of the marinade aside for later.

Add the oil to your rice cooker inner bowl and place the ribs as a layer on the bottom.

Seal the meat using the SLOW COOK or similar function of your rice cooker.

Add the rice onto the top of the ribs then add water to the level 2 WHITE RICE line of the bowl.

Press the WHITE RICE or CLAYPOT function and press START. Claypot function allows for more char.

After cooking is complete add the marinade set aside aside earlier to the rice and ribs and leave to rest on keep warm for 10 minutes.

Garnish with spring onion (optionally ddd some red chilli pepper for a spice kick).

Ingredients