Steamed Pork Ribs with Black Bean Sauce 豉汁蒸排骨

🧂 Ingredients

• 500 g Pork riblets
• 15 g Fermented black beans
• 4 cloves Garlic
• 1 Thai chili

  (or any chili)
• 1 tbsp Oyster sauce
• 1 tsp Sugar
• 2 tsp Light soy sauce
• 3 tsp Cornstarch
• 1 tsp Baking soda
• 1 tbsp Shaoxing wine
• ¼ tsp White pepper powder
• 1 stalk Green onions
• 2 tsp White vinegar
• 1 tsp Salt
• 2 tsp Oil

Instructions

• 1 Clean and rinse off bone fragments from riblets.
• 2 Put the riblets into a mixing bowl, add water to cover the riblets, add 1 tsp
  salt and 2 tsp white vinegar. Mix well. Soak for 30 minutes. The salt will
  remove unwanted odours and impurities from the meat and the vinegar will help
  the meat loosen from the bone after steaming
• 3 Toast fermented black beans in a toaster oven or in a wok for 3 minutes or until
  aromatic. Do not add oil Replacing fermented black beans with black bean sauce
  will not give you restaurant dim sum style and you’ll need to adjust the other
  ingredients in the marinade
• 4 Mince 4 cloves of garlic and set aside
• 5 Wash green onions. Cut into 2-3 sections and smash it with the side of your
  cleaver. Set aside You may want to chop up some of the green parts and save it
  as a garnish for after steaming
• 6 Mince chili and set aside
• 7 After 30 minutes in the brine, rinse the ribs three times to remove the salt and
  vinegar. Squeeze the ribs with your hands to remove excess water.
• 8 Omit steps 8 and 9 if you do not want Dim Sum Style Put the riblets into a
  mixing bowl. Add water to cover all the riblets and add 1 tsp baking soda. Mix
  well and soak for 2 hours
• 9 After 2 hours, rinse off baking soda by running water onto the ribs for 5
  minutes squeeze out excess water
• 10 Let dry in a colander for 30 minutes or absorb with paper towels Riblets should
  be quite light in colour as most of the blood has been rinsed away. Riblets need
  to be quite dry so that they can absorb the marinade better resulting in more
  flavourful meat
• 11 Marinate the riblets with 1 tbsp Oyster sauce, 1 tbsp Shaoxing wine, 2 tsp light
  soy sauce, 2 tsp cornstarch, 1 tsp sugar, ¼ tsp white pepper powder, minced
  garlic, fermented black beans and green onions.
• 12 Use your hand to squeeze the riblets and mix it around to help the riblets
  absorb all the marinade. Do this for 2-3 minutes
• 13 Put everything into a zipper bag and put in the fridge to marinate for at least
  3 hours. You may also choose to marinate overnight in the fridge
• 14 After the marinating period, pour contents of the zipper bag into a mixing bowl.
  Discard the green onion and mix again
• 15 Add 1 tsp cornstarch and mix well
• 16 Add 2 tsp oil and mix well
• 17 Put everything onto a steaming plate, top with chopped chilis and steam on high
  heat for 10-15 minutes or until done steaming time will depend on how big your
  riblets are. Riblets from Chinese butchers will generally be smaller in size
  than from a western butcher
• 18 Add green onions for garnish and serve

Nutrition Info