Chinese Steamed Spareribs with Black Bean 蒜蓉豆豉蒸排骨
This Cantonese dish of Steamed Spareribs with Black Bean 蒜蓉豆豉蒸排骨 is a real classic and a staple of the Chinese dim sum, usually served in dainty bamboo steamers in small but utterly yummilicious portions of tender pork and delicious fat, all marinated through and through with the umami that is properly prepared fermented black bean sauce.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz rib tips 豬軟骨, 300g
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tsp sugar
- 1 tbsp light soy sauce
- 1 tbsp Shao Hsing rice wine
- 1 tsp sesame oil
- 2-3 tbsp black bean sauce, see our Chinese Black Bean recipe
- 1 tbsp garlic, finely minced
- 2 tbsp water
- 1-2 tsp corn starch
- 1 tbsp spring onions, chopped to rounds
Instructions
- 1
Rinse spareribs and drain well. If not yet separated, separate into individual ribs and chop into 1 inch pieces.
- 2
Add salt, white pepper, sugar, soy sauce, rice wine, sesame oil, black bean sauce and garlic.
- 3
Add 2 tbsp or so of water until the marinade is wet and clinging to the spareribs.
- 4
Add starch and mix well.
- 5
Cover and marinate for 15-20 mins or overnight for maximum flavor.
- 6
Pour marinated pork into a shallow heat resistant plate and steam over medium high heat for 20 mins.
- 7
Sprinkle spring onions over and serve.