Steamed Pork Ribs With Pickled Plum 咸水梅蒸排骨
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Ingredients
Ingredients:
- 400 grams pork soft ribs, cut into bite-size pieces
- 1 tsp salt
Marinade:
- 1 tsp light soy sauce
- 1-2 pickled salted plums, mashed
- 1 tsp plum sauce
- 1 tsp salted plum liquid, from the bottle
- 1 tsp fermented beanpaste, also known as taucu
- 1 tsp sugar
- 1 tbsp garlic, 5 pips, chopped
- 1 tsp cornstarch
- 1 tbsp water, to make cornstarch solution
- 1 tsp sesame oil
- 1 tbsp cooking oil
Garnish:
- 1 stalk spring onion, chopped
- 1 stalk coriender leaf, cut into long pieces
- 2 red chillies, diced
First mince some garlic and set aside
Also, chop some spring onion, coriander leaves and bird's eye chillies for garnishing.
Next briefly rub salt into pork ribs. Then wash to remove any odour.
Drain well in a colander
Then put the drained pork ribs on paper towel to remove excess moisture in the pork rib.
Cut the pork ribs into bite size pieces (1 inch long) and place in a big bowl. And we are ready to marinade the pork ribs.
Prepare ingredients to marinate the pork ribs.
First, add light soy sauce into the pork and mix well.
Then, add in the mashed pickled plum, plum sauce and plum liquid. Mix everything together.
Next, add ground bean paste, sugar and minced garlic. Stir to mix well.
Then, mix in the cornstarch solution and mix to ensure the fluid is fully absorbed in the pork ribs. This gives the meat a smooth texture when steamed.
Lastly, add the sesame oil and cooking oil. Adding the oil last will helps to lock in all the flavours from the seasonings.
Cover with a plastic wrap and leave to marinade for at least 15 to 30 minutes. And we are ready to steam the pork ribs.
Before steaming, transfer the marinated pork ribs into a deep steaming plate. Arrange the pork ribs in a single layer.
Using a chopstick, separate the meat from each other before steaming to enable the meat to cook easily.
Place the pork ribs in a wok of boiling water.
Cover wok and steam over HIGH HEAT for 12 minutes. Then off the flame and leave covered in the wok for another 3 minutes. And we're done!
Check for doneness. Use a chopstick or bamboo stick to pierce the steamed pork ribs. The ribs are thoroughly cooked when they can be pierced through easily. Then remove from steamer
Garnish with chopped spring onions, chillies and coriander leaves.
This is delicious served with steamed white rice. So Enjoy.
Instructions
Preparing Ingredients for the dish:
Marinade Pork Ribs:
Steam Pork Ribs:
Enjoy!
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Recipe Video
Notes
Drain cleaned pork ribs in paper towel to remove excess water. Otherwise there will be too much fluid when steamed.
Use pork ribs with soft bone for this dish as the meat is tender and suitable for steaming compared to regular pork ribs.
Cornstarch solution added makes the meat super tender and velvety. Note that the cornstarch solution will absorb all the liquid in the marinade once its mixed.
Cooking oil and sesame oil are added last when marinating the pork ribs as the oil will lock in all the flavours from the marinade.
Use a wide and shallow plate with about 1 inch depth to steam the pork ribs. This will keep all the flavourful juices released during steaming. Place the pork ribs in a single layer to ensure even cooking when the pork ribs are steamed.
Can also steamed in small plates if served dim sum style.
Do not over steamed the pork ribs. Otherwise they will be tough and chewy, not tender and juicy.