Pork ribs with black beans and rice in donabe

Ingredients:

Meat

• 600 g of pork ribs from the brisket area, cut into strips
• 3 tbsp fermented black beans, washed and coarsely chopped
• 1 tbsp cornstarch
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp. l. shaoxing wine
• 1 tbsp. sugar
• 1 tsp. dark sesame oil
• 1/4 tsp ground white pepper
• 5 medium cloves of garlic, finely grated
• 2.5 cm ginger root, finely grated
• 1 small Fresno chili or jalapeño, finely chopped, seeds removed if desired
• 3 tablespoons of vegetable oil
• 2 cups jasmine rice
• Chopped fresh cilantro or green onions for serving
• Sweet soy sauce, for serving

Sweet soy sauce

• 1 teaspoon of vegetable oil
• 2 green onions, cut into quarters
• 2.5 cm ginger root, thinly sliced
• 1 medium clove garlic, minced
• 3 tbsp. sugar, preferably coconut
• 2 tablespoons light soy sauce
• 1 tbsp dark soy sauce
• 0.5 tsp. dark sesame oil
• 1/4 tsp ground white pepper
• Special equipment: donabe with a diameter of 25–27 cm, designed for 4–5 servings

Preparation:

1. Using scissors or a knife, cut the rib strips between each bone into pieces approximately 4 cm in size and place them in a large bowl. Sprinkle with 2 tablespoons of salt and cover with cold water. Soak for 30 minutes.
2. Place the ribs and their water in a colander and rinse with cold water. Shake off excess water and return the colander to the bowl to drain.
3. In a medium bowl, combine the fermented black beans, cornstarch, dark soy sauce, light soy sauce, Shaoxing wine, sugar, sesame oil, white pepper, garlic, ginger, Fresno chili powder, and 1 tablespoon vegetable oil until smooth. Add the spare ribs to the mixture and toss well, coating thoroughly. Marinate in the refrigerator for 1.5 hours, then remove from the refrigerator and marinate at room temperature for an additional 30 minutes.
4. Place the rice in a medium bowl and cover with water; drain. Rinse the rice 6–8 times until the water runs clear, then drain thoroughly.
5. Meanwhile, pour 2.5 cups of water into the donabe and bring to a boil over medium heat. Add the rice and smooth it out with a spatula. Cover and simmer until most of the water is absorbed but some is still visible between the grains, 3–5 minutes; the rice will still be raw. Drizzle the remaining 2 tablespoons of vegetable oil over the sides of the donabe and add a little to the middle. This will help create a crispy crust on the bottom. Using tongs or chopsticks, arrange the ribs in an even layer on top of the rice (try not to add any of the marinade liquid). It's okay if the ribs touch the edge of the donabe. Cover and continue cooking over medium-low heat until the ribs and rice are fully cooked through, 15–20 minutes.
6. Carefully transfer the donabe to a wire rack and let it rest for 10 minutes. Remove the lid carefully, being careful not to burn yourself with steam. Sprinkle with cilantro or green onions and drizzle with sweet soy sauce.
7. Sweet soy sauce:
   
   Heat oil in a small saucepan over medium heat. Add green onions, ginger, and garlic and cook until golden brown, about 2 minutes. Add sugar, light and dark soy sauce, sesame oil, white pepper, and 1/4 cup water and cook until the ginger and garlic pieces are soft, 3–5 minutes. Remove from heat and let sit for 15 minutes. Strain the sauce through a fine-mesh sieve into a small bowl and set aside until ready to serve. The sauce can be made in advance and stored in the refrigerator for up to 3 days..