Braised Pork Ribs With Red Fermented Beancurd/ Nam Yu Pork Ribs 南乳焖排骨 【 Pressure Cooker Recipe】

Nam Yu aka Red Fermented Beancurd pair well with meat and vegan dishes. I like the taste and aroma of this fermented beancurd as I've grown up eating the traditional Chinese dishes cooked with this condiment. This is a simple recipe that promises tender pork ribs with a rich savoury taste and it's easy to cook.

Tender & Flavourful Braised Pork Ribs With Black Fungus.
Easy home-cooking recipe.

 

Braised Nam Yu Pork Ribs With Black Fungus,
added some shiitake mushrooms.

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

600g Pork Ribs

150ml Water

Handful of Black Fungus

6 Cloves Garlic 

Some spring onion for garnishing

Marinade:

2 tsp Grated Ginger 

2 tsp Grated Shallot

1-2 cube Red Fermented Beancurd 南乳

2 tbsp Oyster Sauce

1/2 tbsp Soy Sauce

1 tbsp ShaoXing Wine

1/2 tbsp Sesame Oil

1 tsp Dark Soy Sauce

1 tbsp Sugar

1tbsp Tapioca Flour

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Method:

1. Combine marinade ingredients and pork ribs, let marinate overnight in the refrigerator. 

2. Add marinated pork ribs, garlic and water into cooking pot. 

3. Pressure Cook 30 minutes, quick pressure release. Add black fungus, and simmer until the gravy thickens. Serve warm with rice or porridge. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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By readers, some feedback from those who have tried this recipe:

By Chen Siew Lei