Chinese steamed pork ribs with fermented black beans is quick and easy to make and big on flavour – this no longer has to be a dim sum only dish!
- 1 1/2 lbs pork side ribs (spare ribs)
- 1/2 tablespoon maple syrup (or half the amount of honey)
- 1/2 teaspoon sesame oil [optional]
- 1 1/2 tablespoons fermented black beans
- 1 tablespoon water
- 1 1/2 tablespoon soy sauce
- 1/2 teaspoon dark soy [optional]
- 2-3 cloves garlic (minced very finely)
- 1 tablespoon oil (to drizzle right before steaming)
- 1 stalk green onion (finely chopped)
- 1-2 birdseye chili (finely sliced) [optional]
- toasted sesame seeds [optional]
Marinate the Pork
- Cut the pork into 1 inch bite sized pieces and place it in a bowl
- Rinse the fermented black beans (Optional)
- On a cutting board, use the sides of your knife to smush the fermented black beans gently to break their skins. Add it to the bowl
- Finely chop up the garlic and add it to the bowl (make sure you mince this really finely so they can cook quicker during the short steaming process)
- Add maple syrup, soy sauce, dark soy, sesame oil and water to the bowl and mix the marinade well with the pork. Set it aside to marinate for 15-20 minutes in room temperature.
Steaming the Pork
- Using a wok or high walled pan set the bamboo steamer/metal doohickey/criss-crossed wooden chopsticks to the bottom of the pan or wok
- Add in water til it reaches just below the bottom of the steamer/metal doohickey/criss-crossed wooden chopsticks. You don’t want the water to touch the bottom of your plate during the steaming process.
- Set the stove to medium-high to high heat, cover your wok or pan with a lid (unless you are using a bamboo steamer – use the bamboo lid instead) and wait approximately 10 minutes for it to get hot and for the steam to build up in the pan.
- Mix in the corn starch into the meat and mix well
- Place the meat on a plate or shallow bowl and try to layer it into a single layer
- Drizzle 1 tablespoon of oil on top and put it in the steamer when it is hot
- Steam for 8-10 minutes
- Once cooked, remove from steamer and add garnishes and serve hot with rice! 🙂
- You can substitute sugar in place of the maple syrup if you don’t have maple syrup or honey. Cut the amount by half if you are using sugar
- Ask your butcher to cut the side ribs into 1 inch strips length wise. You can chop the ribs up into smaller bite sized pieces at home.
- If you don’t have a steamer, you can create a makeshift one with a pair of chopsticks set on the bottom of the wok criss-crossed. You will need a lid for the pan for this method
- We add water to the marinade to create a mini brine for the marination. The pork will absorb this water.
- If you are using bamboo steamers, quickly run them under water to give them a bit of a soak before steaming