March 22, 2017

Pork Ribs With Fermented Soy Beans

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I grew up eating fermented salted black soy beans. In the Philippines it is called tausi and sold at wet markets. They are also sold in cans and plastic pouches. My mom used to add it to sauteed bitter melon or fish. This type of fermented soy bean sauce with whole beans is no longer available here in the US although years ago I bought the canned variety from China or maybe Taiwan but couldn't find the same thing recently. Or maybe I don't know the label.

I was craving for steamed salted soy beans and pork ribs and fortunately found dry salted fermented soy beans from Amazon sold by Hoosier Hill Farm. It is very good, tastes just like the Filipino or Chinese ones but not as salty. Although the container says black beans, the description on the back label says salted fermented soy beans.

I didn't rinse them, crushed a tablespoon, and stewed the pork instead of steaming. Very very good. Next time, I'll use it for sauteed bitter melons or braised milk fish.

This version of pork ribs stewed in fermented beans is slightly different from the ones you'll find online or in cookbooks. I added a clove of garlic and a few tablespoons of cooking sake.

Pork Ribs With Fermented Salted Soy Beans
1 tablespoon light olive oil
1 pound small cut pork ribs
1 tablespoon grated fresh ginger
2 tablespoons sliced scallions
1 clove garlic, finely minced, optional
2 tablespoons (dried) salted fermented soy beans
1 tablespoon (dried) salted fermented soy beans, crushed to a paste
4 tablespoons cooking sake, optional
1 tablespoon soy sauce
1 cup water
1 ripe (red) jalapeño, seeded and chopped, divided
  • In a medium nonstick saucepan, heat the oil and saute the ribs until lightly browned. 
  • Add ginger, scallions, and garlic if using. Saute until fragrant,
  • Add beans, sake if using, water, and half of the jalapeño. Bring to a boil, cover, turn heat to medium-low, and simmer for 45 minutes or until pork is tender and sauce has thickened.
  • Transfer into a serving dish and sprinkle the remaining jalapeño on top.


Anonymous said...

I use the canned one that says temple

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