18 Mar Black Garlic Ribs
In the depths of the COVID lockdown, when foodies missed feeding friends and had nobody to share recipes with, South Sensation set up #Eatsouth. It’s a gaggle of food fanatics who are passionate about local produce and supporting our amazing local producers.
This dish was created within our Isle of Wight Garlic Farm Collection.
BLACK GARLIC RIBS
RICK FUGE #eatsouth
This recipe comes from Cherry Tang, a London-based food writer specialising in Cantonese home cooking. It features in Sous Chef. We served it with Cucumber salad from A Beautiful Plate and Crunchy Asian Slaw from Feasting at Home Pictured with chopsticks from The Great Wall. That’s THE Great Wall in China not the Chinese Restaurant in Gosport!
- 500g pork ribs
- 30g Black Garlic
- 100g cooked chestnuts
- 2-3 stalks of spring onions
- 15g ginger
- 3 tbsp vegetable oil
- 1 tbsp yellow bean sauce
- 1 tbsp sweet bean sauce
- 1 tbsp oyster sauce
- 1 tbsp rice wine
- 1 tbsp light soy sauce
- 10g yellow rock sugar
- 150-170g water
- ½ tsp black vinegar
- ½ tsp cornflour
- 4 tsp water
- 24cm Chinese claypot soaked in water for 15 mins
- Cleaver and wok
Use a cleaver to chop the ribs into 4-5cm long portions. Bring a saucepan full of water to the boil, and then put all the pork ribs in it.
Boil for 5 to 6 minutes, remove the pork from the pan and then rinse under tap water for a minute. Pat dry and then set aside.
Cut the ginger into chunks. Use the flat side of a knife to smack each of them a couple of times. Cut each stalk of the spring onions into 3.
Heat a wok with 3 tbsp vegetable oil. Fry the ginger and spring onions for a minute over medium heat. Add all the sauces listed in part 1 to the wok, and then fry for another minute to release the flavours.
Add the pork and chestnuts to the wok. Stir fry to make sure all the ingredients are coated with the sauce.
Heat the claypot on a low heat, and then transfer everything from the wok to the pot. Add all the seasonings listed in part 2.
Move the ribs to the bottom of the pot, leaving the chestnuts on the top to avoid them becoming too soft. Turn up the heat to medium to bring the liquid to the boil, then turn it back down again, and cover to cook for 20 minutes.
Open the lid, add the black vinegar in part 3, and then leave it to simmer for 5 minutes. Mix the cornflour and water in part 3 and then add to the pot to thicken the sauce. There should still be excess sauce in the pot. Add some water to loosen it up if it becomes too thick.
Serve the dish directly in the claypot.