China · Cantonese
Steamed Pork Ribs with Black Bean Sauce
Pork ribs steamed over black bean and garlic until the meat is slippery and falls from the bone. A dim sum standard done at home.
This is the sort of dish a yum cha kitchen makes several hundred times a day, and doing it at home depends on soaking and rinsing the ribs properly so the steamed juices stay clear instead of cloudy. Pouring hot oil over scallion and sesame at the end is the standard finishing move, and it wakes up the whole plate. The liquid left in the bowl is worth keeping over rice.
Ingredients
- pork ribs500 g
- Yangjiang black beans15 g
- minced garlic10 g
- minced ginger5 g
- light soy sauce15 ml
- dark soy sauce3 ml
- oyster sauce10 g
- white sugar5 g
- cornstarch8 g
- cooking oil20 ml
- water30 ml
Directions
- 1
Soak the ribs in cold water for 10 minutes to draw out the blood, change the water and repeat twice, then pat dry with kitchen paper.
- 2
Soak the black beans in water for 5 minutes.
- 3
Mix everything together with 10 ml of the cooking oil and marinate for 8 to 30 minutes.
- 4
Once the water boils, steam for 18 minutes.
- 5
Rest, covered, for 2 minutes.
- 6
Pour 10 ml hot oil into a pan and heat it to 180 to 200°C.
- 7
Scatter scallion and white sesame seeds evenly over the ribs and pour the hot oil over them.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.