Braised Pork Ribs with Dace in Black Bean Sauce is a classic Cantonese home-style dish. The ribs are tender with a crispy edge, absorbing the essence of the black beans and fish oil. Cornstarch and oil lock in the moisture, and the black beans and oil are stir-fried together for a savory aroma with a hint of garlic and fish umami. A complete meal in one pot—perfect with steamed rice or as a dish to go with drinks.
🌴 Ingredients:
· 500g pork ribs (front ribs or short ribs, with thin bones and tender meat)
· 1 can dace with black beans (take 1-2 fish, keep the black beans and oil)
🌴 Aromatics:
· 4-5 cloves minced garlic (more is better for sautéing)
· A small piece of minced ginger
· 3-4 shallots (chopped, for aroma)
· 1 stalk scallion (chopped, for garnish)
· 1/2 green bell pepper and 1/2 red bell pepper (cut into chunks, for color, optional)
🌴 Seasonings:
· 1 tbsp light soy sauce (the canned fish is salty, so don’t add too much)
· 1/2 tbsp oyster sauce
· 1 tsp sugar (to enhance flavor)
· 1 tsp cornstarch (for marinating, locks in moisture and tenderizes)
· 1 tsp cooking oil (for marinating, seals in moisture)
· A pinch of white pepper powder
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Ribs
Chop the ribs into pieces, rinse under running water to remove blood, and pat completely dry with paper towels. Place in a bowl and add the light soy sauce, oyster sauce, sugar, white pepper, and cornstarch. Mix well, then drizzle with 1 tsp of cooking oil to seal in the moisture. Marinate for at least 20 minutes. ⚠️ Note: Drying the ribs, adding cornstarch, and sealing with oil is the key to tender, juicy ribs—don’t skip these steps. - Prepare the Canned Fish
Open the can of dace with black beans. Take out 1-2 pieces of dace and tear them into small pieces. Scoop out 1-2 spoons of black beans and the oil from the can. ⚠️ Note: The black bean oil from the can is the soul of this dish—it provides the savory and fish umami. - Pan-fry the Ribs
Heat oil in a pan, add the marinated ribs, and pan-fry over medium heat until golden and crispy on both sides. Remove and set aside. ⚠️ Note: Searing the ribs until crispy adds flavor and locks in the juices. They don’t need to be fully cooked, as they will finish in the braise. - Sauté the Aromatics
Leave a little oil in the pan, add the minced garlic, ginger, and shallots, and stir-fry over low heat until fragrant. Add the black beans and black bean oil, and continue to stir-fry over low heat until fragrant. ⚠️ Note: Be generous with the garlic and shallots for a richer flavor. Adding the beans and oil together intensifies the aroma. - Braise the Ribs
Add the pan-fried ribs and the torn dace, and stir-fry quickly to combine. Add enough hot water to reach halfway up the ribs. Bring to a boil, then reduce to low heat, cover, and simmer for 5-6 minutes to let the ribs absorb the black bean and fish flavors. ⚠️ Note: Always use hot water; cold water will toughen the ribs. - Reduce and Serve
Uncover, turn to high heat to reduce the sauce, and sprinkle with white pepper. Add the green and red bell pepper chunks and stir-fry until just tender. Turn off the heat, sprinkle with scallion, and serve hot. ⚠️ Note: Both the canned fish and soy sauce are salty, so taste before adding salt.
💡 More Delicious Recipes:
If you enjoy the rich, savory flavor of black beans, you should also try my [Steamed Pork Ribs with Dace in Black Bean Sauce] for a tender and juicy alternative, or my [Soy Sauce Chicken Feet] for a classic Cantonese dim sum favorite.
Want to explore more delicious dishes? Check out my full [Main Dishes] category!
💡 Tips:
Rinse the ribs under running water to remove blood, pat them completely dry, and seal with cornstarch and oil for tender, juicy results. The canned dace with black beans is already salty, so use light soy sauce and salt sparingly, or skip them altogether. The black bean oil from the can is the soul of this dish—stir-fry it with the beans. Be generous with the garlic and shallots for a richer flavor. Pan-fry the ribs until crispy before braising for extra aroma.
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