Tuesday, December 17, 2013

Tonight's Dinner: December 16, 2013

Emmy and I have started our journey of marathon training.  We started off small with a 3.5 mile run around our area.  I will somehow have to figure out how to work Crossfit into my training schedule.  It all takes so much time and motivation.  Short runs like tonight's actually allow me to get home to make dinner.  I had premarinated some spear ribs in Chinese black bean sauce over night to make a family favorite.  This pork dish takes a while to make as you want to let the meat braise in the liquid for a while. It is worth the wait. 

Braised black bean sauce pork spear ribs with green bell pepper and onion.

Braised Black Bean Spear Ribs 
2 lbs pork spear ribs
4 tbsp black bean sauce garlic sauce2 c vegetable or chicken stock
1 c water
3 bell pepper, cubed
1 onion, cubed
2 tbsp corn starch
White rice 
Marinate spear ribs in black bean sauce for at least an hour.  In pot over medium-high heat, sear off the ribs until browned.  Add stock and water.  Bring to a boil.  Leaving the lid cracked, lower to a simmer and cook for one hour. Add onions and bell pepper.  Cook for another 20 minutes.  In a separate bowl, mix corn starch with 1/4c of the cooking liquid until incorporated.  Mix cornstarch mixture into ribs.  Bring to boil until thickened up.  Serve over white rice.  
Note: You could make a rue if you don't like cornstarch, but most Chinese recipes that I've come across use this method for thickening up sauce. 

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