Garlic-stewed sparerib nuggets
6 cloves garlic, smashed
1 cup hot water
3 1/2 tablespoons Chinese salted
black beans, chopped
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons oil
2 green onions, thinly sliced
1/2 teaspoon dried red chili flakes, optional
2 to 2 1/4 pounds pork spareribs, cut
into 1-inch pieces
1 can (14 1/2 ounces) chicken broth
2 carrots, cut into 1-inch pieces
Make 4 servings.
Combine garlic, hot water, black beans, soy sauce and sugar in a small bowl. Stir to dissolve sugar; set aside.
Heat oil in a Dutch oven over high heat; add green onions and chili flakes. Stir-fry until fragrant, about 15 seconds. Add ribs; stir-fry until no longer pink, about 4 minutes. Add black bean mixture, chicken broth and carrots. Heat to a boil, stirring to coat ribs.
Lower heat to a simmer; cover. Simmer until meat is cooked through and tender, stirring once, about 45 minutes. Carefully pour off liquid into a degreaser or bowl; degrease. Return liquid to Dutch oven. Reheat if necessary.
Nutrition information per serving: 550 calories, 66 percent of calories from fat, 40 g fat, 13 g saturated fat, 128 mg cholesterol, 10 g carbohydrates, 36 g protein, 1,115 mg sodium, 1 g fiber.