Braised Ribs with Romano Beans 排骨燉豆角

Braised pork ribs with Romano beans is a classic Northeastern Chinese dish.

What makes this meat dish different from Southern Chinese flavor that I usually make (see Grandma’s Pork Belly), is that instead of blanching the meat, I soaked the meat for over an hour to get rid of the blood and impurities; then I pan-fried the meat to brown all sides. It has much less sugar, thus richer in savory taste.

The beans are very flavorful after absorbing all meat flavors from the broth.

The ribs turned out super delicious, beyond my expectation. The secret ingredient that renders this dish its unique aroma and flavor is the use of Sichuan peppercorn powder. I am in love with the taste, will try braising pork ribs using the same seasoning, but with other vegetables such as carrot and potato next time.

Ingredients:

2.4 lbs. (1kg) pork ribs – I like meaty baby back ribs

5 scallions, cut in 2” segments

8 garlic cloves, smashed

8 ginger slices

1 lb. (450g) Romano beans (扁豆角， 芸豆角)

3 tbsp Sichuan peppercorn powder (花椒粉)

¼ cup Hua Diao wine

¼ cup soy sauce

3 tbsp dark soy sauce

3 star anises

1 tbsp crystal sugar

1 tsp salt

cooking oil

water

Instructions:

1.     Clean and soak the pork ribs for at least one hour to rid the blood. Change water a few times in between. You will see water becomes clearer each time.

2.     Rinse the Romano beans, trim off and discard the ends off the beans. Halve the beans that are too long.

3.     Heat up some cooking oil (about 3 tbsp.) in a frying pan. Stir-fry the beans till about 70% done, slightly browned. Remove from the pan and side aside.

4.     Heat up some more oil (about 4-5 tbsp.) and fry star anise, ginger and scallion for 10 seconds before add in pork ribs. Stir-fry to brown all sides of ribs.

5.     Season with Sichuan peppercorn powder, Hua Diao wine, soy sauce. Keep saute for a minute the pour in water to just about cover all ingredients. Bring to boil over high heat then simmer over low heat for 1.5 hours. Skim off the scum.

Steps 2-5

6.     Transfer pork ribs to a large clean pot, and filter the liquid into the pot to rid all the spices and get a clean broth.

7.     Bring the new pot of pork ribs to boil over high heat. Add salt and sugar. Keep cook over medium high heat for 10 minutes.

8.     Place Romano beans on top the pork ribs. Add crystal sugar, and dark soy sauce. Boil over high heat, uncovered, for about 20-30 minutes until broth thickens to sauce.

9.     Add smashed garlic cloves. Stir and flip to ensure all beans and meat are cooked evenly and covered with thickened sauce.

10.  Cook for a few more minutes.  Best to serve with rice! Yum Yum~

Steps 6-10