Steamed Chinese pork ribs
Votes: 1
Time: 2 hours 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 681, total fat 54 G., saturated fats 17 G., proteins 37 G., carbohydrates 10 G., fiber 1 G., cholesterol 181 mg, sodium 656 mg, sugar 3 G.
Calories 681, total fat 54 G., saturated fats 17 G., proteins 37 G., carbohydrates 10 G., fiber 1 G., cholesterol 181 mg, sodium 656 mg, sugar 3 G.
"Steamed pork spare ribs with fermented black beans are a popular dim sum dish, but in my family, we love making them for dinner," shares recipe author Andy Liang. "They marinate quickly, cook quickly, and create a delicious dish that's easy to pair with rice or noodles and blanched or stir-fried vegetables. The vegetables can be cooked while the spare ribs are cooking. They get their flavor from the fermented black beans. This recipe works best with 5cm-thick, meaty spare ribs. If you have thinner ones, reduce the cooking time to 15 minutes."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g of meaty pork ribs, removed from the brisket, approximately 5 cm thick.
- 1.5 tbsp light soy sauce
- 1 tbsp Chinese fermented douchi beans, rinsed and chopped
- 1 tbsp. l. shaoxing wine
- 1.5 tsp sugar
- 0.5 tsp. dark sesame oil
- 2 cloves garlic, crushed
- 2 tablespoons cornstarch
- 1 tbsp. neutral vegetable oil
- 1 small red chili, such as a Fresno (or small bell pepper), thinly sliced
- 1 green onion, thinly sliced diagonally
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Cooking the dish according to the recipe:
- If you have rib slices, cut them between the bones into individual ribs.
- In a large bowl, combine the ribs, soy sauce, fermented black beans, wine, sugar, sesame oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon white pepper. Marinate at room temperature for at least 30 minutes and up to 2 hours.
- When the ribs are almost done, place a rack in a large pot or wok. Add water to the pot, making sure it doesn't touch the rack, cover the pot, and bring to a boil.
- Add cornstarch and oil to the ribs and mix thoroughly. Place the ribs in a single layer on a large ovenproof plate or a shallow bowl that fits inside the pot. Sprinkle the ribs with chili powder.
- Place the plate on the rack in the pot, cover, and steam until tender, 25-28 minutes. Sprinkle with green onions and carefully remove the plate from the pot using tongs or an oven mitt.This recipe doesn't require a steamer basket, although you can certainly use one if you have one. You just need a saucepan large enough to accommodate the rack and a large ovenproof plate or shallow bowl with enough space around the perimeter for steam to circulate. Check the water level in the saucepan periodically, adding more if necessary.
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