Tau Cheo (Fermented Soy Beans) Pork Ribs is another of Gran’s signature dishes so every time I make this, it really evokes memories of the good old days. I tweaked my recipe several times as I wanted to achieve that same balance of flavours in Gran’s version. Not exactly like hers yet but close enough and I think this is really worth a try if you like fermented beans like me. Pair this with steamed rice or porridge, it’s a dish that my husband and I would never get sick of.
Tau Cheo Pork Ribs Recipe
Ingredients (serves 2-3)
500g spare pork ribs
1 heaped tbsp minced garlic
3 bird’s eye chilli (chilli padi), thinly sliced
4-5 slices ginger, peeled
1 onion, finely diced
1 tbsp rice wine vinegar
2 tbsp fermented soy beans (tau cheo)
1 cup water
1 tbsp Shaoxing Huadiao wine
dash of sesame oil
spring onions as garnish
1. Heat a little oil in pan and saute the garlic, chilli, fermented soy beans and ginger till fragrant.
2. Add the spare ribs and stir fry till meat is no longer pink.
3. Add vinegar and water and bring to a boil. Reduce heat and simmer for 30 minutes till ribs are tender.
4. Add Shaoxing Huadiao wine and a dash of sesame oil and simmer for another 10 minutes.
5. Garnish with spring onions and serve with steamed rice.
The gravy of this dish is just so flavoursome. Salty but not over the top. If you don’t like ribs with soft bones, you can replace with prime ribs too or just use tender pork loin which will work equally fine. Enjoy!