- 3 T vegetable oil
- 2-3 lbs pork ribs, cut individually
- water
- 3 T Sichuan douban sauce (郫县豆瓣)*
- 2 t ginger, grated
- 1/2 t garlic, minced*
- 15 pieces Chinese prickly ash*
- salt (optional)
Heat a large pan or wok on a stove set to medium-high. Add the oil and wait until very hot. Add the ribs and fry until the meat has turned white. Add enough water to submerge all the ribs. When the water begins to boil, add Sichuan douban sauce, ginger, garlic, and prickly ash. Continue to boil, uncovered and stirring occasionally, for about 30-45 minutes, or until the meat is cooked through and soft enough to bite and liquid has reduced by half of its original volume. Add a pinch of salt, if needed. Serve and enjoy!
*The recipe originally calls for 3 garlic flakes, but minced garlic has been substituted. Garlic flakes, Sichuan Douban Sauce (I used the Lee Kum Kee brand), and Chinese prickly ash can be found at your local Asian market.
**The Sichuan province where this originates is often called “Szechuan” or “Szechwan” in the west, but is synonymous.
