Black Bean Chili Spare Ribs Clay Pot Rice (豉椒排骨煲仔飯)
The dish 豉椒排骨煲仔飯, or Black Bean Chili Spare Ribs Clay Pot Rice, is a comforting and flavorful meal that combines tender spare ribs with the rich taste of black bean and chili, all cooked together with rice in a clay pot. Here's how to make it at home.
Ingredients
For the Spare Ribs:
- 500 g pork spare ribs cut into bite-sized pieces
- 2 tablespoons black bean sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 cloves garlic minced
- 1 teaspoon cornstarch
- 1-2 red chilies sliced (adjust to taste)
- 1 green bell pepper chopped
For the Rice:
- 2 cups jasmine rice
- 2 1/4 cups water
- A pinch of salt
Instructions
Marinate the Spare Ribs:
- In a bowl, combine the spare ribs with black bean sauce, soy sauce, oyster sauce, sugar, minced garlic, cornstarch, and sliced chilies. Mix well and let marinate for at least 1 hour, or overnight for best flavor.
Prepare the Rice:
- Rinse the jasmine rice until the water runs clear, then drain.
- In a clay pot, combine the rinsed rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is about 80% cooked (about 10-12 minutes).
Cook the Spare Ribs:
- While the rice is cooking, heat a pan over medium heat and add the marinated spare ribs. Cook until they start to brown and are nearly cooked through.
- Add the chopped green bell pepper to the pan in the last few minutes of cooking.
Combine:
- Once the rice is 80% cooked, arrange the spare ribs and bell pepper on top of the rice. Pour any remaining marinade over the top.
Finish Cooking:
- Cover the clay pot and continue to cook on low heat for another 10-15 minutes, or until the rice is fully cooked and the spare ribs are tender.
Serve:
- Serve the Black Bean Chili Spare Ribs Clay Pot Rice hot, directly from the clay pot. Optional: garnish with chopped green onions or cilantro for added color and flavor.
