Chinese Black Bean Sticky Rack of Pork


Chinese Black Bean Sticky Rack of Pork

Chinese Black Bean Sticky Rack of Pork. Treat friends and family to a big platter of these stick pork pancakes. 


Serves 4

2 racks American-style pork ribs

1⁄4 cup soy sauce

1 cup Shaoxing cooking wine

1 long red chilli, halved

1⁄4 cup black vinegar

1⁄4 cup honey

12 Peking duck pancakes, steamed

6 snack cucumbers (baby cucumbers), quartered

2 spring onions, finely shredded

3 cups shiso leaves

1 cup red spinach leaves

1 cup Thai basil leaves

1⁄2 cup crispy fried shallots


Black Bean Marinade 

1⁄4 cup salted black beans

1⁄4 cup honey

1⁄4 cup black vinegar

1 tbsp finely grated ginger

1 tbsp sesame oil


Preheat the oven to 220°C (200°C fan forced). Place the ribs, soy sauce, Shaoxing cooking wine, chilli, black vinegar and honey in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce to a simmer and cook, covered, for 1 hour, or until the ribs are tender. Remove the ribs, reserve 1 cup of cooking liquid. Discard the rest.

To make the marinade, place black beans, honey, vinegar, ginger, sesame oil, and reserved cooking liquid in a bowl and mix well to combine.

Place ribs in a large roasting dish, cover with marinade.

Cook for 25-30 minutes, turning halfway, until the ribs are sticky.

To serve, shred the meat from the bones of the ribs and place in the pancakes with snack cucumbers, spring onions, shiso, red spinach, Thai basil and fried shallots.


Smart Tips

Salted black beans are a Chinese fermented bean. They can be found in Asian supermarkets. To serve, we used a mix of Asian leaves and herbs. If you have trouble finding these, you can use coriander instead.


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