Steamed Spare Ribs with Fermented Bean Paste 豆酱蒸排骨
A popular delicacy in chinese dimsum restaurants. This dish is best known for the distinctive flavourful bean paste marinade and the juicy yet tender steamed ribs.
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Servings: 4 people
Ingredients
- 600 grams pork spare ribs, cut into 1 inch pieces
Pork Ribs Seasoning:
- 1 tbsp sugar
- 1 tbsp chinese cooking wine
- 1 tsp light soy sauce
- ¼ tsp ground white pepper
- 1 tsp sesame oil
- ½ tbsp cornflour
- 2 tbsp water
Pork Ribs Marinate:
- 1 tbsp garlic, minced
- 1 tbsp fermented bean paste, minced
- 1 tsp fermented black beans, soaked and drained
- 1 red chilli, chopped
First, remove skin and mince some garlic.
Then deseed and chop one red chilli.
Soak dried black beans and drain well.
Mix together the minced garlic and chop garlic with fermented bean paste and dried black beans. Then set aside.
Rinse pork spare ribs and drain well.
Then blanch the pork ribs in hot boiling water to remove impurities.
Drain well and season the blanched ribs with sugar, chinese cooking wine, light soy sauce, ground white pepper, sesame oil, cornflour and a little water.
Then add the bean paste mixture to the pork ribs and mix to combine everything together.
Cover and set aside to marinade for at least 30 minutes.
Then, transfer the marinated pork ribs to a heat-proof plate. Spread the ribs as close to a single layer as possible.
Prepare steamer by bringing water to a boil. Place the plate of ribs in the steamer.
Cover and steam over medium high heat for about 25 to 30 minutes until the meat is cooked through. And we're done!- Remove from steamer and serve hot garnish with fried garlic and chopped spring onions. As always, ENJOY!
Instructions
Enjoy!
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Notes
To properly blanch pork ribs: first bring water to a boil and then add in the ribs. Let the water boil again and remove the scums that floats on the surface. Let it continue to boil for another minute until you are sure there is not much impurities left. Leftover of pork ribs can be re-steamed over low heat. Make sure the pork ribs are arranged in a single layer on the heat-proof plate to enable even cooking.