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.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 grams pork spare ribs (cut into 1 inch pieces)
- 1 tbsp sugar
- 1 tbsp chinese cooking wine
- 1 tsp light soy sauce
- 1/4 tsp ground white pepper
- 1 tsp sesame oil
- 1/2 tbsp cornflour
- 2 tbsp water
- 1 tbsp garlic (minced)
- 1 tbsp fermented bean paste (minced)
- 1 tsp fermented black beans (soaked and drained)
- 1 red chilli (chopped)
Instructions
- 1
First, remove skin and mince some garlic.
- 2
Then deseed and chop one red chilli.
- 3
Soak dried black beans and drain well.
- 4
Mix together the minced garlic and chop garlic with fermented bean paste and dried black beans. Then set aside.
- 5
Rinse pork spare ribs and drain well.
- 6
Then blanch the pork ribs in hot boiling water to remove impurities.
- 7
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.
- 8
Then add the bean paste mixture to the pork ribs and mix to combine everything together.
- 9
Cover and set aside to marinade for at least 30 minutes.
- 10
Then, transfer the marinated pork ribs to a heat-proof plate. Spread the ribs as close to a single layer as possible.
- 11
Prepare steamer by bringing water to a boil. Place the plate of ribs in the steamer.
- 12
Cover and steam over medium high heat for about 25 to 30 minutes until the meat is cooked through. And we're done!
- 13
Remove from steamer and serve hot garnish with fried garlic and chopped spring onions. As always, ENJOY!