Steamed pork ribs (Ching pai kuat)

If you have never tried these steamed pork ribs with preserved black beans and chopped chilli before, you may not be able to imagine how the flavours work – but be assured, they are delectable.

Ching pai kuat (Steamed pork ribs) Credit: Alana Dimou

• serves

  2

• prep

  20 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 400 g pork ribs, cut into 2 cm cubes
• 2 tbsp canola oil (or other cooking oil)
• 2 garlic cloves, chopped
• 2 tsp salted black beans
• 1 tsp cornflour
• ½ tsp vegetable oil
• thinly sliced red chilli, to garnish

Marinade

• 1 tsp fine sea salt
• 1 tsp caster sugar
• 2 tsp shaoxing rice wine
• ¼ tsp baking soda

Soaking time: 1 hour

Marinating time: 4 hours

Instructions

1. Soak the pork ribs in water for 15 minutes, then drain and replace with fresh water. Repeat the step about four times or until the pork meat has become quite pale because the blood has been released into the soaking water. Drain, pat dry with paper towel and place in a shallow bowl.
2. Combine the marinade ingredients together in a small bowl.
3. Heat the oil in a frying pan over medium–high heat, add the garlic and black beans and saute for 1 minute or until fragrant. Pour the mixture over the pork ribs, add the marinade and turn to coat well. Place in the fridge to marinate for 4 hours.
4. Blend the cornflour with 1 teaspoon water. Add the mixture to the pork ribs along with the vegetable oil and mix well.
5. Pour water into a large saucepan to a depth of about 3 cm and bring to the boil. Arrange the pork ribs on a steamer tray or plate (without overlapping). Cover and steam for 15–20 minutes or until the pork is cooked through. Garnish with sliced chilli and serve.

 

Hong Kong Local by ArChan Chan, published by Smith Street Books (RRP $39.99). Photography by Alana Dimou.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.