Here’s a traditional Chinese dish that may look complicated, but is really easy to make. The main ingredient that does all the flavoring for you is a concentrated black bean and garlic sauce. You should be able to find this in most grocery stores that have an Asian or International aisle. I like to use the Lee Kum Kee brand, but any brand should work.
- 2 lbs. pork rib tips (if you cannot find, substitute with country style pork ribs)
- 1/2 medium white or yellow onion cut into 1/4 inch half-moons and separated
- 2 tablespoons vegetable or canola oil
- 4 tablespoons black bean and garlic sauce
- 32 oz. beef broth
- 1/4 cup sweet rice wine or mirin – not rice wine vinegar (optional)
- 1 tablespoon sugar
- 2 tablespoons cornstarch
- 1/3 cup cold water
- 1 cup Chinese long beans cut into 1-2 inch pieces (you can substitute with fresh green beans)
- 3 russet potatoes peeled and diced into 1 inch cubes (optional)
- Cut the pork rib tips into sections, leaving only one bone per section. (If you are using country style pork ribs, cut into 2 inch cubes.)
- In a large pot (or wok that has a lid) add vegetable oil and turn heat to medium high.
- When oil begins to ripple, add onions and pork. Continually stir to saute onions and pork for 3-5 minutes.
- Add black bean and garlic sauce, enough beef broth to cover pork, rice wine (optional), sugar and stir to mix.
- Once broth comes to a boil, lower heat to medium low, cover pot and let cook for 1 hour.
- After an hour has passed, turn heat back up to high.
- Make a slurry in a small bowl with cornstarch and cold water. Mix well.
- Add remaining beef broth if any. If not add 1/2 cup water.
- When broth is back to a boil, add slurry mixture and stir until thickened to thin gravy consistency.
- Add Chinese long beans (or green beans) and potatoes (which is optional, but I like them to cut down the saltiness of the black bean and garlic concentrate.) Stir.
- Lower heat down to medium and cook for 20 more minutes. (10 minutes if not adding potatoes.)
- Serve over rice.
Makes 4-6 servings