Steamed Spare Ribs with Fermented Bean Paste 豆酱蒸排骨

by Angie Liew
Steamed Pork Ribs With Fermented Bean Paste



Watch Huang Kitchen Youtube Channel Banner
 

Steamed Pork Ribs With Fermented Bean Paste

Steamed Spare Ribs, A Dimsum Favourite

Steamed Pork Ribs is a popular dish in most Chinese families. In fact, you can find this dish in most dim sum restaurants but they are served in smaller portions. These steamed pork ribs taste so good, one plate is never enough. So, it may be a good idea to prepare this dish at home so you can enjoy to your heart’s content.

Steamed Pork Ribs With Fermented Bean Paste

Unbeliavably Simple To Prepare

The preparation and cooking process is pretty simple. To make sure the pork ribs fully absorb the seasonings, just be sure to marinate the ribs for a few hours or even overnight. They are then placed on a heat-proof plate and steamed to create a delicious savoury treat. And that’s it! Last but not least, the distinctive flavourful sauce from the bean paste and the juicy yet tender steamed ribs go so well with piping hot steamed white rice too.

As always, ENJOY!

Steamed Pork Ribs With Fermented Bean Paste 豆酱蒸排骨

Steamed Pork Ribs With Fermented Bean Paste 豆酱蒸排骨

Subscribe To Huang Kitchen Recipe Newsletter

Steamed Spare Ribs with Fermented Bean Paste 豆酱蒸排骨

Recipe by Huang Kitchen, Angie Liew
A popular delicacy in chinese dimsum restaurants. This dish is best known for the distinctive flavourful bean paste marinade and the juicy yet tender steamed ribs.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Main, Sides
Cuisine: Asian, Chinese, Malaysian
Keyword: Chinese, pork ribs, spare ribs, steamed
Servings: 4 people

Ingredients

  • 600 grams pork spare ribs, cut into 1 inch pieces

Pork Ribs Seasoning:

  • 1 tbsp sugar
  • 1 tbsp chinese cooking wine
  • 1 tsp light soy sauce
  • 1/4 tsp ground white pepper
  • 1 tsp sesame oil
  • 1/2 tbsp cornflour
  • 2 tbsp water

Pork Ribs Marinate:

  • 1 tbsp garlic, minced
  • 1 tbsp fermented bean paste, minced
  • 1 tsp fermented black beans, soaked and drained
  • 1 red chilli, chopped

    Instructions

    • Chop garlic.
      First, remove skin and mince some garlic.
    • Chop red chillies.
      Then deseed and chop one red chilli.
    • Soak dried black beans.
      Soak dried black beans and drain well.
    • Mix marinade to combine well.
      Mix together the minced garlic and chop garlic with fermented bean paste and dried black beans. Then set aside.
    • Rinse and drain well pork spare ribs.
      Rinse pork spare ribs and drain well.
    • Blanch pork ribs.
      Then blanch the pork ribs in hot boiling water to remove impurities.
    • Season the pork ribs.
      Drain well and season the blanched ribs with sugar, chinese cooking wine, light soy sauce, ground white pepper, sesame oil, cornflour and a little water.
    • Mix bean paste mixture into the pork ribs.
      Then add the bean paste mixture to the pork ribs and mix to combine everything together.
    • Marinade the pork ribs.
      Cover and set aside to marinade for at least 30 minutes.
    • Steamed Pork Spare Ribs
      Then, transfer the marinated pork ribs to a heat-proof plate. Spread the ribs as close to a single layer as possible.
    • Place ribs in a steamer.
      Prepare steamer by bringing water to a boil. Place the plate of ribs in the steamer.
    • Cover and steam for 30 minutes.
      Cover and steam over medium high heat for about 25 to 30 minutes until the meat is cooked through. And we're done!
    • Remove from steamer and serve hot garnish with fried garlic and chopped spring onions. As always, ENJOY!

Enjoy!

Notes

To properly blanch pork ribs: first bring water to a boil and then add in the ribs. Let the water boil again and remove the scums that floats on the surface. Let it continue to boil for another minute until you are sure there is not much impurities left. Leftover of pork ribs can be re-steamed over low heat. Make sure the pork ribs are arranged in a single layer on the heat-proof plate to enable even cooking.  

Leave a Comment

You may also like these recipes

Huang Kitchen