Use as a dipping sauce with your favourite Asian snacks, or add it to stir-fries and marinades for an extra flavour infusion. It’s so versatile! Available at Coles.
Low-Temperature Oil Steeping Salmon
Recipe / Pearl River Bridge
Serves: 1
=R3=
Braised Pork Ribs with Honey Sauce
Recipe / Pearl River Bridge
Serves: 2
=R1=
Chicken Bacon Rolls with Chimichurri
Recipe / Pearl River Bridge
Serves: 2
DF
=R2=
For more information visit pearlriverbridge.com
Servings
Prep time
Cook time
Recipe
Ingredients
- Marinade
- 10g baking soda
- 5g sugar
- 30mL water
- 500g three-bone pork ribs
- 1 whole garlic
- 1 cayenne pepper
- ½ squash, sliced
- ¼ red capsicum, sliced
- ¼ yellow capsicum, sliced
- 3 mushrooms, diced
- Seasoning
- 3 pieces Pearl River Bridge Fermented Red Beancurd
- 1 tbsp Pearl River Bridge Golden Label Superior Light Soy Sauce
- 3 tbsp Pearl River Bridge Hoisin Sauce
- 2 tsp Pearl River Bridge Superior Dark Soy Sauce
- 65g sugar
- 15g honey
- 100mL liquor
- Salt & black pepper, to taste
Method
- Mix the marinade ingredients together and set aside.
- Clean the ribs, slice a criss-cross pattern on the surface and marinate in the mixture for 2 hrs. Wash marinade away with water.
- Chop the garlic and cayenne pepper, then blend in a food processor or blender with some water.
- Smash the fermented red beancurd with a spoon, mix with the garlic mixture and the rest of the seasoning ingredients.
- Marinate the ribs in the seasoning for 6 hrs or overnight in the fridge.
- When ready to cook, preheat the oven to 230°C.
- Braise the ribs in the oven for 45 mins, basting with the sauce every 15 mins.
- Meanwhile, in a large pan, heat some cooking oil over high heat, add all the vegetables and cook while stirring frequently. Season with salt and black pepper to taste and move to a plate.
- Serve ribs with the vegetables.
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