Steam Pork Ribs with Fermented Black Beans

豆豉排骨
pinit

Steam Pork Ribs with Fermented Black Beans

A traditional cantonese dish you’ll commonly find at Cantonese restaurants serving dim sum. To add more depth to the flavour, add chopped chilli padi for some heat and kick.

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Prep Time 35 mins Cook Time 55 mins Total Time 1 hr 30 mins Difficulty: Beginner Cooking Temp: 100  °C Servings: 4 Best Season: Suitable throughout the year

Ingredients

Ingredients

Instructions

Preparation

  1. Season the pork ribs
    1. Clean and wash the pork ribs.
    2. Dab dry with kitchen paper towel.
    3. Season pork ribs with the seasoning (including the chilli if adding).
    4. Mix thoroughly till all the corn flour has dissolved evenly. If the mixture is too dry, add water 1 teaspoon at a time just enough to smoothen the mixing. Do not add too much water. The mixture should be slightly sticky and thick but without dry flour showing.
    5. Leave pork ribs to season for at least 30 minutes.
    6. Transfer the pork ribs to a deep dish for steaming.
    7.  

Steam the pork ribs

  1. Traditional method with wok or pot
    1. Place steaming rack in the wok or pot big enough to accommodate the deep dish.
    2. Fill the wok or pot with at least 500ml of water or until it reaches the top of the steaming rack.
    3. Place the deep dish on top of the rack. Cover and bring the water to a boil under high heat.
    4. Once the water boils, reduce to medium heat and steam for 45 minutes.
  2. Steaming with pressure cooker
    1. Place steaming rack in the wok or pot big enough to accommodate the deep dish.
    2. Fill the wok or pot with at least 500ml of water or until it reaches the top of the steaming rack.
    3. Place the deep dish on top of the rack. Cover and bring the water to a boil under high heat until high pressure if achieved.
    4. Once the pressure level is reached, start the timer at 25 minutes. You may reduce heat to a suitable level to maintain the pressure while steaming.
  3. With rice cooker
    1. Place the steaming rack in the rice cooker on top of the uncooked rice. Make sure the steaming rack is higher than the rice and water level, otherwise, consider other methods of steaming.
    2. Put the deep dish on top of the steaming rack.
    3. Cook the rice as per normal.

Note

  1. The pork ribs are more tender the longer you steam them up to a maximum of 1 hour.
  2. Using the rice cooker to steam the ribs is the easiest and fastest but the ribs will not be as tender as the other methods as the cooking time is reduced.
  3. Do not steam the ribs in the pressure cooker for more than 25 minutes or the bones will disintegrate.
Keywords: cantonese, steam, pork, chinese, black beans
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