steamed pork ribs
I love dimsum and in recent years, come to love the black bean steamed pork ribs. I used to wonder why people would like it as there’s more bone than meat but I guess there’s just certain foods that you realise you suddenly have come to like as you age. Its an aging thing maybe?
These steamed black bean pork ribs are relatively easy to make from marinating to steaming.
Recipe
Ingredients
300g spare ribs
2 tbsp Lee Kum Kee black bean garlic sauce
1 tbsp shao xing wine
1 inch grated ginger
2 cloves garlic, finely minced
1/4 tsp white pepper
1 tbsp cooking oil
1 tsp sesame oil
1 tsp sugar
Method
In a large bowl, combine all the ingredients and mix evenly. Make sure the ribs are coated nicely with the mixture. If you can, get your hands in there and rub that awesome goodness into the meats. Leave to marinate for 30 minutes or overnight. I did mine overnight and the results were astounding. When you’re ready to cook, set up your steamer and steam it on medium high heat for about 18-20 minutes. Garnish with chopped spring onion and chillies and you’re all set!
