Steamed black bean pork ribs

Steamed black bean pork ribs

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

No doubt you’ll recognise this tasty steamed dish from yum cha restaurants. Guangzhou is the home of this leisurely breakfast/brunch tradition and we’ve eaten our way around the city according to its best dim sum venues. Hands down our favourite is Liu Hua Zhou Cheng, a 24-hour place inside a park o Renmin North Road. Full of locals, who position themselves outdoors among the trees and around the fish pond, it’s the best place we know on earth to sit and sco steamed dumplings, buns, chickens’ feet, egg tarts and black bean pork ribs until we simply can’t move.

Ingredients

Quantity Ingredient
750g short pork spareribs
2 tablespoons fermented black beans, rinsed
3 garlic cloves, crushed
2 1/2 tablespoons light soy sauce
2 1/2 teaspoons caster sugar
1 1/2 tablespoons clear rice wine
2 teaspoons sesame oil
2 tablespoons cornflour
2 tablespoons Chicken and pork stock

Method

  1. Cut the pork ribs between the bones into 3 cm pieces. Put the pork pieces in a heatproof bowl, then add the remaining ingredients and use your hands to mix everything together. Cover the bowl with plastic wrap and refrigerate for 2–3 hours.
  2. Remove the plastic wrap and cover the bowl tightly with foil. Place the bowl in a steamer over a wok or saucepan of boiling water, then cover and steam for 1–1½ hours, or until the meat is tender. Transfer the ribs to a platter and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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