Pork sparerib black bean rice was such a favorite of mine growing up. I had it during dim sum, but it was also a really quick and easy meal my mom made for us just by throwing some marinated rice on top of the rice already cooking in the rice cooker. The key is cooking all of the ingredients together with the rice. All the black bean garlic sauce infuses into the rice at the end and it’s just the perfect marriage of savory goodness.

The star of the show are the Chinese fermented black beans, which contain a mix of sweet spices, ginger and even orange peel. It’s really what gives this dish its unique flavor. For those looking to take a quicker route, there is always a pre-prepared black bean garlic sauce, which most people see at the grocery stores.

Vegan Pork Sparerib Black Bean Rice

(Serves 2)

  • 1 cup white rice, soaked in 1 1/2 cups water
  • 1/2 cup vegan pork/beef cubes (can substitute tofu or jackfruit)
  • 2 tablespoons fermented black beans
  • 1 tablespoon garlic, minced
  • 1 tablespoon vegan oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon cornstarch
  • 1 tablespoon rice wine
  • 1 teaspoon sesame oil
  • chili peppers (optional)
  • scallions (garnish)

Directions

  1. Start by cooking rice in a claypot or pan.
  2. While rice is cooking, combine the vegan pork cubes, black beans, garlic, vegan oyster sauce, sugar, cornstarch, rice wine and sesame oil.
  3. Once the rice has absorbed nearly all the liquid, add in the vegan pork mixture. Cook for an additional 5-6 minutes, until the rice is finished cooking.
  4. Garnish with chilies and scallions.