It was the first time visiting Jess and Fang’s new home, in Beijing. This whole time the beautiful Jess has been rambling about Fang’s love of cooking, which made me very excited when we were invited over for lunch. I always love a good story, and as he was serving these pork ribs, he was taking me back to the moment when he had his first taste of this dish in Yunnan and was so inspired that he recreated this at home. Obviously, I too got inspired; the moment I got back here, the first thing was going to Chinatown to get me a jar of Chinese fermented bean curd.
I love the slow-cooking method and the simplicity of ingredients, bringing out the most important flavours in this dish: the meat, fermented bean curd, and the aromatic sesame oil. Fang demonstrated by taking the ribs out of the soup and dipping it in the sauce. I’m lazy, instead I pour the sauce into the cooked pork-ribs.
What do you do with the rest of the stock? Add a bit of salt and you have a beautiful soup to accompany the meal. Also, I love adding some fried tofu to the dish to soak in the sauce. —FrancesRen
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