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Tangy Pork Ribs with Fermented Black Beans

My grandma's secret recipe for a twist to the traditional recipe

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

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.

Ingredients
    Ingredients
  • 400 g pork spare ribs (choose the less bony or soft bones)
  • 1 tsp light soy sauce
  • 1 tsp white sesame oil
  • 4 tsp fermented black beans (豆豉), minced (add 2 more tsp for stronger taste)
  • 2 dash white pepper
  • 2 tsp corn starch
  • 2 clove garlic, minced
  • 1 tbsp Hua Tiao (savoury chinese cooking wine)
  • 1 tbsp water (can replace with soup stock)
  • 1 chilli padi, chopped (add 1 more for more heat & spice)
  • 1 preserved sour plum in brine (咸水梅) (add 1 more if u like it more sour)
  • 1 kaffir lime, juiced (can replace with 1/4 yellow lemons or 2 kalamansi limes)
Instructions
    Preparation
  1. Season the pork ribs
    1. Clean and wash the pork ribs.
    2. Dab dry with kitchen paper towel.
    3. Lightly press the sour plums with the knife blade to release the seed and chop the flesh to mash it up slightly. 
    4. Season pork ribs with the seasonings, mashed plums and lime juice.
    5. 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.
    6. Leave pork ribs to season for at least 30 minutes.
    7. Transfer the pork ribs to a deep dish for steaming.
    2. Steam the pork ribs
  2. 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.
  3. 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.
  4. 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
Read it online: https://www.wokdiaries.com/recipe/tangy-pork-ribs-with-fermented-black-beans/
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