Nan Yu Ja Pai Gu

Nan Yu Ja Pai Gu Recipe from Hong Kong: Red Beancurd Cheese Pork Ribs

Region / culture: Hong Kong | Preparation time: 2 hours | Cooking time: 30 minutes | Servings: 4

Introduction

Nan Yu Ja Pai Gu is a traditional Chinese dish that features tender pork ribs coated in a flavorful red beancurd marinade. This dish is popular for its rich and savory taste, making it a favorite among many food enthusiasts.

History

Nan Yu Ja Pai Gu has been a staple in Chinese cuisine for many years. The combination of red beancurd cheese and pork ribs creates a unique and delicious flavor profile that has stood the test of time. This dish is often enjoyed during family gatherings and special occasions.

Ingredients

1 (large) red beancurd cheese
500 g fat pork ribs
3 slices ginger
3 stalks spring onion
3 garlic cloves
0.5 tbsp shaoxing wine

Seasoning 1

3 tbsp sugar
2 tbsp shaoxing wine

Seasoning 2

2 egg whites
3 tbsp starch

How to prepare

Steam the red beancurd cheese for 5 minutes, then mince and mix it into a paste.
Add seasoning 1 to the paste and mix it again to create a marinade sauce.
Wash the pork ribs and cut them into short sections (approximately 6 cm).
Marinate the pork ribs with the sauce from step 2 for 2 hours.
Shred the ginger and spring onion, and mince the garlic into small pieces.
Whisk the egg white and mix it with seasoning 2 for later use.
Heat a wok and coat the marinated ribs with seasoning 2, then put them into the boiling oil.
Turn the heat to medium and deep fry the pork ribs until they are nearly cooked.
Increase the heat to high and deep fry the ribs for a while, then remove them from the wok.
Heat a wok with 1 tbsp of oil, and add the shredded ginger and spring onion.
Add the minced garlic and stir fry for a while, then add the deep fried ribs.
Stir fry everything well, sprinkle some Shaoxing wine, and then remove from heat and serve.

Variations

For a spicy kick, add some chili flakes or fresh chili peppers to the marinade.
Substitute pork ribs with chicken wings for a lighter option.

Cooking Tips & Tricks

Make sure to marinate the pork ribs for at least 2 hours to allow the flavors to fully develop.

- Deep fry the ribs in batches to ensure even cooking and crispy texture.

- Be careful when adding the Shaoxing wine to the wok, as it may cause splattering.

- Garnish with fresh spring onion for a pop of color and added freshness.

Serving Suggestions

Serve Nan Yu Ja Pai Gu with steamed rice and a side of stir-fried vegetables for a complete meal.

Cooking Techniques

Deep frying the pork ribs ensures a crispy exterior while keeping the meat tender and juicy.

Ingredient Substitutions

If red beancurd cheese is not available, you can use regular beancurd or soy sauce as a substitute.

Make Ahead Tips

You can marinate the pork ribs in advance and store them in the refrigerator for up to 24 hours before cooking.

Presentation Ideas

Garnish with fresh cilantro or sesame seeds for an added touch of flavor and visual appeal.

Pairing Recommendations

Pair Nan Yu Ja Pai Gu with a light and refreshing cucumber salad or a side of pickled vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or microwave until heated through.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

12g per serving

Fats

18g per serving

Proteins

24g per serving

Vitamins and minerals

This dish is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains soy and wheat allergens.

Summary

Nan Yu Ja Pai Gu is a protein-rich dish that is moderate in carbohydrates and fats. It provides essential vitamins and minerals, making it a nutritious option for a balanced diet.

Summary

Nan Yu Ja Pai Gu is a delicious and savory dish that is perfect for any occasion. With its rich flavors and tender pork ribs, this recipe is sure to become a favorite among your family and friends. Enjoy this traditional Chinese dish with steamed rice and a side of vegetables for a complete and satisfying meal.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Nan Yu Ja Pai Gu. It was a hot summer day and I was visiting my friend Mei Ling in her tiny kitchen in Chinatown. Mei Ling was a wonderful cook and she was preparing a feast for her family that evening. As I watched her move gracefully around the kitchen, I couldn't help but be in awe of her skill and precision.

Mei Ling noticed my fascination with her cooking and she smiled at me. "Would you like to learn how to make Nan Yu Ja Pai Gu?" she asked, holding up a small piece of paper with the recipe written in delicate Chinese characters.

I nodded eagerly, my curiosity piqued. Mei Ling explained that Nan Yu Ja Pai Gu is a traditional Chinese dish made with pork ribs and fermented tofu. The combination of flavors sounded intriguing and I was excited to learn how to make it.

As Mei Ling began to demonstrate the recipe, I watched intently, taking mental notes of each step. She started by marinating the pork ribs in a mixture of soy sauce, rice wine, ginger, and garlic. The marinade smelled heavenly, and I could already imagine the rich flavors that would develop as the ribs cooked.

Next, Mei Ling prepared the fermented tofu sauce by mashing the tofu with a bit of sugar, salt, and chili paste. The tofu had a pungent aroma that filled the kitchen, but Mei Ling assured me that it would add a depth of umami flavor to the dish.

Once the ribs had marinated for a few hours, Mei Ling placed them in a steamer and spooned the fermented tofu sauce over the top. She covered the steamer with a lid and let the ribs cook slowly, allowing the flavors to meld together.

As the Nan Yu Ja Pai Gu cooked, Mei Ling shared stories of her own grandmother teaching her how to make the dish. She spoke fondly of the hours they spent in the kitchen together, bonding over their love of cooking and traditional Chinese recipes.

Finally, the Nan Yu Ja Pai Gu was ready. Mei Ling removed the steamer from the heat and uncovered it, revealing tender pork ribs glistening with the rich, savory sauce. The aroma that wafted from the steamer was intoxicating, and I couldn't wait to taste the dish.

We sat down at Mei Ling's table and she served me a generous portion of Nan Yu Ja Pai Gu. The first bite was a revelation – the pork ribs were succulent and flavorful, with a hint of sweetness from the marinade and a subtle heat from the chili paste. The fermented tofu sauce added a unique tanginess that elevated the dish to a whole new level.

As I savored each bite, I couldn't help but feel grateful to Mei Ling for sharing her recipe with me. The Nan Yu Ja Pai Gu was a true labor of love, a dish that had been passed down through generations and perfected over time. It was a testament to the power of tradition and the importance of preserving our culinary heritage.

From that day on, Nan Yu Ja Pai Gu became a staple in my own kitchen. Every time I made the dish, I felt a connection to Mei Ling and her grandmother, as well as to the rich culinary traditions of China. I knew that this recipe would be cherished and enjoyed for years to come, a reminder of the love and passion that went into creating it.

And so, whenever I cook Nan Yu Ja Pai Gu, I think back to that hot summer day in Mei Ling's kitchen, where I first learned the recipe that would become a beloved favorite in my own family. It's a memory that I hold dear, a reminder of the joy and camaraderie that cooking can bring. And for that, I am eternally grateful.