Nam Yue Pork Ribs
南乳醬燒骨
This fermented bean curd (nam yue) recipe is extremely saucy and finger licking good for those who enjoy saucy ribs. This easy to make at home pork spareribs dish carries a nice umami savory-sweet flavour infused pork ribs will definitely get you coming back for more.
What is nam yue? To simply describe - Nam Yue is similar to the more well known term, miso. Fermented bean curd has been a staple in many Chinese dishes. Often used in braised dishes for it’s umami taste and gets infused into tougher cuts of meat that can soak up the delicious flavour.
Ingredients:
1 ¼ lbs pork spareribs
1 shallot diced
Tenderizer:
1 cup water
1 tsp baking soda
Marinade:
¼ tsp red fermented bean curd (nam yue)
¼ tsp salt
⅓ tsp sugar
1 tsp black pepper
½ tsp chicken powder (bouillon)
Thickener:
1 tbsp cornstarch
2 tbsp water
Seasoning: (Sauce)
2 tbsp sugar
1 tbsp fermented bean curd
2 tbsp hoisin sauce
2 tbsp cooking with
½ tsp light soy sauce
Method:
Use ribs that are about 2 inches long. Wash and drain ribs. To tenderize meat, use 1 tsp of baking soda and 1 cup of water - mix well until baking soda dissolves. Soak for 3-4 hours. Wash and drain.
Suggestion: For busy individuals, you may consider tenderizing meat the night before. Soak meat in the tenderizing mixture for 3-4 hours. Wash, drain and fridge for next day use.
Add marinade ingredients to the pork ribs and mix well. Marinate for 1 hour.
In medium high heat with a bit of oil, saute pork ribs until golden on each side. Let saute in medium low heat for about 15-20 minutes (depending on rib thickness) with lid on. Remove from the pan and set aside.
Creating the sauce. With the remaining oil in the pan at medium heat. Saute shallots and other seasoning ingredients and bring to a boil. Add sauteed pork ribs, mix well and it’s ready to serve!
Note:
In this recipe, pork spareribs were used. In most cases the ones offered at most Asian markets are on the tougher side. A bit of tenderizing is needed.
Tenderizing takes time, depending on the cut, 3-4 hours would be ideal for spareribs. Tenderizing meat for too long changes the structure and taste of the meat.
Nam Yue is a fermented type of bean product. Similar to the more well known, Miso. These fermented soy bean products will carry their unique regional and cultural taste. Nam Yue are bean paste or blocks that’s fermented in wine, salt, spices and red rice yeast - giving it the beautifully rich red colour. Fermented bean curd (Nam Yue) is often used in braised dishes for it’s umami taste and gets infused into tougher cuts of meat that can soak up the delicious flavour.
南乳醬燒骨
這道南乳食譜非常美味。這些香噴噴的南乳排骨，一定要嚐嚐。
材料:
排骨1 1/4磅
乾蔥1粒切碎
嫩化劑:
清水1杯
梳打粉1茶匙
醃料:
南乳1/4茶匙
鹽1/4茶匙
糖1/3茶匙
黑胡椒1茶匙
鷄粉1/2茶匙
勾芡:
生粉1湯匙
清水2湯匙
調味: (醬)
糖2湯匙
南乳1湯匙
海鮮醬2湯匙
酒2湯匙
生抽半茶匙
做法:
排骨切約2吋長，加㧧打粉1茶匙，水1杯攪匀，醃3小時後，洗淨瀝干水份。
加入醃料撈勻醃1小時。
排骨放入熱油中火半煎炸至熟，取出滴去油份。
用少許油爆香乾蔥，倒入調味料煮滾，加入己炸排骨炒勻，沾上全部汁科，即可上碟，灑上芫茜上面即成。
註:
用小蘇打粉幫助軟化排骨肉。
排骨嫩化大約需要3-4個小時。用過多的蘇打粉或時間過長會使肉質過度軟化。
