Fermented Bean Curd and Carrot Pork Rib Clay Pot 南乳紅蘿蔔豬肋骨煲

A classic Cantonese clay pot dish featuring tender pork ribs braised with fermented bean curd, carrots, and aromatic spices. The fermented bean curd imparts a rich, umami-packed sauce that coats every piece of meat, while the carrots add natural sweetness and colour to this comforting one-pot meal.

Nutrition (per serving)

Ingredients

• 800g pork ribs
• 400g carrots
• 150g fermented bean curd (南乳)
• 3 cloves garlic
• 1 piece dried tangerine peel
• 4 pieces red dates
• 4 slices ginger
• 2tbsp oyster sauce
• 1tbsp soy sauce
• 1tsp sugar
• 500ml chicken or pork broth
• 2tbsp vegetable oil
• 1 stalk spring onion
• 1 handful fresh coriander leaves

Steps

1. Blanch pork ribs in boiling water for 5 minutes, remove, rinse under cold water and set aside to drain completely.
2. Heat vegetable oil in a clay pot over medium heat. Add minced garlic, ginger slices, and shredded tangerine peel, stir-fry for 2 minutes until fragrant.
3. Add mashed fermented bean curd to the pot and stir-fry for 1 minute to release its flavours and combine with oil.
4. Add blanched pork ribs to the pot and toss to coat with the fermented bean curd mixture.
5. Add oyster sauce, soy sauce, and sugar, then stir well to combine all seasonings with the ribs.
6. Arrange carrot rounds and red dates on top of the pork ribs in the pot.
7. Pour chicken or pork broth evenly over everything. Bring to a boil, then reduce heat to low, cover with lid and simmer gently for 60 minutes.
8. Check that pork ribs are fork-tender and the sauce has reduced and thickened slightly. If needed, simmer for an additional 10-15 minutes uncovered.
9. Transfer the clay pot to a heatproof mat or trivet at the table. Garnish with spring onion segments and fresh coriander leaves. Serve immediately with steamed rice.

Related recipes

More Hong Kong recipesPork recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce