Steamed Pork Ribs with Black Bean Sauce — Cantonese Steamed Pork Ribs with Black Bean
Tender pork ribs marinated in fermented black bean, garlic, and chilli, steamed until just cooked and served over rice, a Cantonese dim sum staple.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 400g pork spare ribs, pat dry, cut into 3cm pieces. Finely mince 3 garlic cloves, grate 1 tsp ginger, finely slice 1 small red chilli and 2 spring onion stalks. Roughly chop 2 tbsp fermented black beans. Combine ribs with black beans, garlic, chilli, ginger, 1.5 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 0.5 tsp sugar, 0.25 tsp white pepper, and 1.5 tsp cornstarch. Mix thoroughly and marinate 20 minutes.
Steam
Spread marinated ribs in a single layer on a shallow heatproof plate. Steam over vigorously boiling water on high heat 18 to 20 minutes until ribs are cooked through, tender, and juices bubble around the edges.
Plate
Scatter spring onion over the steamed ribs and serve directly from the plate over 400g cooked steamed jasmine rice.
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