Lam Yu Mun Pie Quat (Red Bean Curd Braised Pork Ribs)

Delicious and easy Pork Ribs braised with Red Bean Curd, Ginger and Garlic. I have seen other versions of this dish where the ribs are deep fried or if memory serves, steamed. This version is based on a recipe from "Treasures of A Chinese Kitchen" (see fav. book list). I like this approach because I can make lots (double this recipe) and then over the next few days reheat some ribs in the cooking liquid with some Green Onion and then add Shanghai Bok Choy to make a very quick and satisfying Hot Pot.
Red Bean Curd is a variety of Preserved (Fermented) Bean Curd that is available in jars. Small cubes of the Bean Curd sit in a red coloured liquid. Once open, keep the jar in your fridge. It keeps for many months, but be reasonable: try to use it up or toss it out within nine months. Please note, in Vancouver I am used to hearing Hong Kong pronounciation of Cantonese. You might hear Red Bean Curd refered to as Nam Yu instead of Lam Yu depending on where you shop.
Chinese Red Vinegar serves to reduce the "Pork Smell" that some people notice. This little trick is handy for any simmered or braised Pork dish where a small amount of Vinegar won't mar the taste of the dish.

Ingredients:
2lbs Pork Ribs (side or back, your choice) cut into single ribs.
Vegetable oil
4 thick slices of ginger, lightly smashed w/ the side of a cleaver
4-6 whole garlic cloves, lightly smashed w/ the side of a cleaver
3-4 cubes of Red Bean Curd, mashed w/ a spoon.
1 tbsp. Light Soy
1 tbsp. Chinese Red Vinegar (substitute Cider Vinegar if you must)
1 tbsp. Sugar (White Sugar or Rock Sugar. I suppose you could try Gula Jawa or Peen Tong for a cool variation.)
1-2 cups Chicken Broth (canned or home made or water if you have neither.)

Meathod:
1. Bring a large pot of water to a boil and Blanch the Rib pieces in batches for 3-4 minutes. As each batch of Ribs comes out of the boiling water, put them in a large bowl under the cold water tap in your sink. Keep rinsing the Ribs under cold water for 5 minutes after the last batch of ribs has been Blanched.
2. Drain the ribs well and allow them to air dry (I spread them out on clean news-print for most of an hour) while you get the rest of the the recipe organised.
3. Heat a heavy, deep, Non-Reactive pot (or use your wok, kwali, whatever) over high heat and add enough Oil to cover the bottom of the pan. When the Oil is hot begin browning the Ribs in batches untill they are all nicely browned all over. This can take a while depending on how hot your stove is. The drier the Ribs are when they hit the Oil, the better the result will be and you will have fewer hot-oil spatters. I put the browned Ribs in a bowl as each batch is done.
4. If you have a lot of Oil still in the pan, pour out all but 2 tablespoons. Still working over high heat, add the Ginger and Garlic and let them sizzle in the Oil for a few moments so the Oil can pick up their flavours. Add the Red Bean Curd to the Oil, stir to combine it with the Oil and a moment later add the Ribs and then add enough Chicken Broth to just reach the top of the ribs.
5. Add the Light Soy, Red Vinegar and Sugar and stir gently to combine everyting. Bring the dish to a gentle boil and then reduce the heat to low and cover the pan. Slowly, gently simmer the dish untill the Ribs are as tender as you like them. Be careful: you don't want the meat falling off the bones in the pot! Long slow cooking will ensure the best flavour.

If you want to make the Ribs ahead of time and then 'Hot-Pot' them later, try this:

Heat a small amount of Oil in your Clay-Pot/Hot-Pot and add 2 Green Onions, cut into 2" (5cm) lengths. When the Green Onions have 'sizzled' a bit, add the Red Bean Curd Ribs and allow them to 'sizzle' a little bit too. You can sprinkle some Chinese Cooking Wine at this point if you must. Add some of the the cooking liquid from the ribs and cover the Hot-Pot. When the Ribs are hot through, add 2 or 3 Shanghai Bok Choy, cut into 4-6 pieces length-wise (cleaned!) and stir the Hot-Pot. Cover again and cook untill the Shanghai Bok Choy are done. Garnish with some fresh Coriander leaves and a small dash of Light Soy. Serve.

About Time

It's about time I got down to actually doing something with this, my first blog. My wish is to share some of my passion for cooking while soaking up all the fascinating food information I have encountered via the blogs of similar minded foodie people.
With any luck I'll be able to include pictures of my various cooking efforts at home and share some of my favorite places to eat in Vancouver (home to much inexpensive & high quality eats). Thanks for your visit, please contribute via comments.