Braised Pork Ribs with Fermented Soybeans

Name: Braised Pork Ribs with Fermented Soybeans
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 550 g Pork ribs; 1 L Cold water (for soaking ribs); 15 g Ginger (for blanching); 1.5 L Cold water (for blanching ribs); 1 tbsp Fermented soybeans (Douchi); 100 ml Water (for rinsing fermented soybeans); 20 g Dried wood ear mushrooms; 200 ml Warm water (for soaking wood ear); 50 g Dried shiitake mushrooms; 200 ml Warm water (for soaking shiitake); 15 g Ginger (for braising); 6 cloves Garlic; 3 pieces Red chilies; 1 L Water (for blanching mushrooms); 2 tbsp Cooking oil; 2 tsp Oyster sauce; 1 tsp Salt; 0.5 tsp White pepper; 1 tbsp Light soy sauce; 1 tsp Sugar; 1 L Water (for braising); 50 g Fried beancurd sticks (Fuzhu)

A comforting and flavorful Chinese-style braised pork ribs dish, featuring tender pork ribs simmered with fermented soybeans, shiitake mushrooms, wood ear mushrooms, and fried beancurd sticks. The dish is known for its rich, savory, and aromatic sauce.

2h 30m 4 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 3 Jul 2026

Nutrition· per serving · estimated

480

Calories

35g

Protein

12g

Carbs

30g

Fat

Scale recipe

4 servings

Original recipe

Ingredients22 items

Produce

🫚Ginger (for blanching)15 g

🫚Ginger (for braising)15 g

🧄Garlic6 cloves

🌶️Red chilies3 pieces

Meat

🍖Pork ribs550 g

Pantry

💧Cold water (for soaking ribs)1 L

💧Cold water (for blanching ribs)1½ L

🫘Fermented soybeans (Douchi)1 tbsp

💧Water (for rinsing fermented soybeans)100 ml

🍄Dried wood ear mushrooms20 g

💧Warm water (for soaking wood ear)200 ml

🍄Dried shiitake mushrooms50 g

💧Warm water (for soaking shiitake)200 ml

💧Water (for blanching mushrooms)1 L

🌻Cooking oil2 tbsp

🦪Oyster sauce2 tsp

醬Light soy sauce1 tbsp

🍚Sugar1 tsp

💧Water (for braising)1 L

🥢Fried beancurd sticks (Fuzhu)50 g

Spices

🧂Salt1 tsp

🧂White pepper½ tsp

Instructions

1
Cut pork ribs into desired lengths (approx. 5-6 cm) and soak in cold water for 20-30 minutes to remove blood. Drain well.
30:00 timer
2
Place the drained ribs and a few slices of ginger into a pot with cold water. Bring to a boil over high heat and continue boiling for 1 minute. Skim off any foam.
1:00 timer
3
Remove blanched ribs and ginger from the pot. Rinse the ribs thoroughly under running water to remove any impurities. Set aside.
4
Place fermented soybeans in a sieve and rinse under running water to reduce saltiness. Drain and set aside.
5
Soak dried wood ear mushrooms and dried shiitake mushrooms in separate bowls of warm water until softened. The wood ear mushrooms should be ready in about 15 minutes.
15:00 timer
6
Slice the remaining ginger, roughly chop the garlic cloves, and lightly smash the red chilies.
7
Bring a pot of water to a boil. Blanch the soaked shiitake mushrooms and wood ear mushrooms for a short time (until water boils again) to remove any raw taste. Drain and set aside.
8
Heat cooking oil in a clay pot over medium heat. Add sliced ginger and sauté until fragrant. Then add chopped garlic and smashed chilies, continuing to sauté until fragrant. Add the rinsed fermented soybeans and stir-fry briefly to release their aroma.
9
Add oyster sauce to the pot and stir-fry until fragrant. Add the blanched pork ribs, blanched shiitake mushrooms, and blanched wood ear mushrooms. Stir-fry for a few minutes until the ribs are lightly browned.
10
Pour enough water into the pot to just cover the ribs. Season with salt, white pepper, light soy sauce, and sugar. Stir well. Bring to a boil.
11
Add the fried beancurd sticks to the pot. Reduce heat to the lowest setting, cover, and simmer for 45-60 minutes until the ribs are tender.
45:00 timer
12
After simmering, turn off the heat and let the pot rest with the lid on for an additional 30 minutes to allow flavors to deepen and meat to tenderize further. Before serving, turn the heat back to high and bring to a boil, reducing the sauce slightly if desired. Taste and adjust seasoning if needed.
30:00 timer
13
Transfer the braised pork ribs with all ingredients and sauce to a serving dish.

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Cuisinechinese