Dim Sum Pork Ribs Steamed with Fermented Black Beans and Garlic

What you need

• 600 g (1 1/3 lb) pork spare ribs, cut across the bone into 3 cm (1 1/4 in) pieces
• 2 tbsp fermented black beans, about 20 g (3/4 oz)
• 3 cloves garlic, finely chopped
• 1 tbsp fresh ginger, finely chopped
• 1 red chili, sliced, optional
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine, or dry sherry
• 1 tsp sugar
• 1 pinch ground white pepper
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 1 tsp toasted sesame oil
• 2 spring onions, thinly sliced

Method

Restated from the original video

1. 1

   Soak the ribs in cold water for 20 min, changing the water once. Drain well and pat dry.

2. 2

   Rinse the black beans briefly under the tap, drain and chop them coarsely.

3. 3

   In a large bowl, mix the black beans, garlic, ginger, chili, soy sauce, wine, sugar and white pepper.

4. 4

   Add the ribs and mix until coated. Sprinkle over the cornstarch and mix again, then stir in the oil and sesame oil. Leave for 15 min.

5. 5

   Spread the ribs in one layer on a shallow heatproof plate with a rim, pouring any marinade on top.

6. 6

   Set a rack in a wok or wide pot, pour in water to just below the rack and bring it to a rolling boil over high heat.

7. 7

   Lower the plate onto the rack and cover with the lid. Steam over high heat until the meat is tender and pulls easily from the bone, 25-30 min. Top up with boiling water if it runs low.

8. 8

   Scatter the spring onions over the ribs and serve hot straight from the plate.

Imported from cookcoda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.