@ I Blog
Travel, Food & Me.

Douchi Braised Pork Ribs

Today I tried my douchi braised pork ribs (home cooked). Douchi (tochi) is  fermented and salted black soybeans. Very salty but very tasty.

*Voted the best dish (5 stars) so far by my wife (vote dated: 20/08/2020)*


  • pork ribs or pork meat or chicken meat.
  • black vinegar.
  • oyster sauce.
  • abalone sauce if available.
  • white soy sauce.
  • black soy sauce (a bit to give coloring).
  • cornflour (reduce meat smell and make it slightly sticky).
  • chinese wine.
  • mixed well & fridge for about 1 hour.


  • chopped garlic.
  • douchi (douchi soak in water to reduce the saltiness).


  • fry garlic.
  • add 2 lumps sugar.
  • add douchi.
  • add marinated pork.
  • stir well.
  • add black soy sauce to darken the dish.
  • add water till soak the pork.
  • cover and braised for 15mins, stir and close cover again.
  • braised until water reduced to almost dry (approximately 40 mins else ribs meat not loosen).

Read about my best home cooked fried hokkien mee.

Leave a comment

Your email address will not be published. Required fields are marked *