Cantonese steamed pork ribs with black beans

Ingredients

• 1000 g cut pork spare ribs
• 2 tbsp salted fermented black beans (douchi)
• 4 cloves garlic clove
• 1 piece fresh red chili
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tsp granulated white sugar
• 1 pinch ground white pepper
• 2 tbsp cornstarch
• 1 tbsp peanut oil
• 1 tsp toasted sesame oil

Method

1. Place the cut pork spare ribs in a large bowl and rinse them thoroughly under a stream of cold water, kneading them firmly with your hands. Change the water until it becomes completely clear and the meat takes on a very pale pink hue.
2. Drain the meat pieces carefully, then press them vigorously in several sheets of paper towel to remove all surface moisture.
3. Quickly rinse the salted fermented black beans in a small strainer to remove the surface salt, drain well, then coarsely mash them with the flat side of a knife blade.
4. Peel and finely chop the garlic cloves, then slice the fresh red chili into thin, even rounds.
5. Place the dried meat in a bowl, then add the light soy sauce, Shaoxing rice wine, granulated white sugar, ground white pepper, chopped garlic and mashed fermented black beans. Knead everything vigorously with your hands to work the seasoning into the meat.
6. Add the cornstarch and rub the meat until a thin, sticky and velvety film coats each bite.
7. Pour in the peanut oil and toasted sesame oil, then mix one last time to seal the marinade around the pieces.
8. Arrange the seasoned meat on a deep plate or a porcelain dish suitable for steaming, spreading the pieces out flat in a single layer without stacking them, then place the fresh red chili rounds on top.
9. Bring water to a rolling boil in a steamer or a wok topped with a bamboo basket. Place the plate in the center of the steam, cover immediately and cook over high heat for twelve to fifteen minutes, until the meat is cooked through, tender to the bite and glistening with juice.
10. Carefully take out the steaming plate using a clean kitchen towel and serve immediately with a bowl of fragrant white rice.

Nutrition

Per serving

Energy

387.4 kcal

Protein

28.55 g

Carbohydrate

8.33 g

Fat

26.36 g

Fibre

0.61 g

Calcium

2.35 mg

Iron

0.14 mg

Magnesium

4.87 mg