Chinese Steamed Pork Ribs with Black Bean Sauce. How to Make Chinese Steamed Ribs - Dim Sum Pork Ribs
Recipe type: Dim Sum / Cocktail Snacks / Pork Belly
This Chinese Steamed Pork Ribs is Part 1 of a 2 part demonstration covering Chinese Pork Belly. Part 2 will be published tomorrow. In Part 1, we separate the ribs from the belly, cut them apart, marinate them in a rich black bean sauce, then steam them to succulent perfection. In Part 2, tomorrow, we slice the belly into rashers, marinate it, then deep-fry it to crispy golden perfection.
- Pork Belly, bone in, cut to 75mm / 3 inches wide
- 1 Tbs Rice wine
- 2 Tsp Caster sugar
- 1 Tsp Salt
- 1 Tsp Sesame oil
- 1 Tsp Garlic powder
- 2 Tbs Fermented black beans, rinsed and finely chopped
- ½ Tsp Dried chilli flakes
- 2 Tsp Cornflour
- To start, have your butcher cut the entire belly into short ribs, about 75mm or 3 inches wide. You will use 1 of these strips for this series.
- Scrape the skin with the blade of your cleaver to get rid of any stray bristles.
- Cut the ribs away from the rest of the belly. Put the belly aside for tomorrow's episode.
- Cut the ribs apart and place them in a large mixing bowl.
- Add the caster sugar, salt, garlic powder, chilli flakes and cornflour. Add the finely chopped fermented black beans and the rice wine and roasted sesame oil.
- Massage this into the ribs thoroughly, then leave this to marinate in your refrigerator for 2 hours.
- Place a heat-proof plate in your steamer. Using 4 bamboo skewers form a bridge across the plate. Place the ribs on top of the skewers. Place the lid on the steamer and steam the ribs over rapidly boiling water for 25 minutes.
- Remove the steamer from the wok and serve the ribs immediately with the dipping sauces of your choice.