Pork spare ribs with black beans

This classic Cantonese-style steamed pork dish involves marinating spare ribs with salted fermented black beans, Shaoxing wine, ginger, garlic, sugar and chilli which adds a savory, slightly sweet and spicy flavour to the pork. The steaming method employed here helps retain a juicy, tender texture to the meat – try it with steamed rice or with stir-fried vegetables!

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 500 g pork spare ribs (skinless), or 400 g skinless pork belly
• 1 tsp bicarbonate of soda
• 1 tbsp salted black beans
• 1 tbsp Shaoxing wine
• ½ tsp grated ginger
• 1 garlic clove, grated
• 1 tbsp cornflour
• 1½ tsp sugar
• 1 bird's eye chilli, sliced, plus extra to serve
• ¼ tsp white pepper
• ½ tsp salt
• coriander leaves, to serve

Marinating time: 45 minutes

Instructions

1. Cut the pork into bite-sized pieces. In a large mixing bowl, combine the pork with the bicarbonate of soda and cover with cold water. Stand for 30 minutes, then rinse and drain.
2. In a medium mixing bowl, combine the black beans, Shaoxing wine, ginger, garlic, cornflour, sugar, chilli, pepper and salt. Very lightly crush the salted black beans with a spoon. Mix the marinade through the pork and set aside to marinate for at least 15 minutes.
3. Arrange the pork in a single layer over a lipped serving plate that will fit inside your bamboo steamer. Bring a wok or large saucepan of water to the boil. Place the plate of pork inside the steamer and place the steamer over the simmering water.
4. Cover the steamer and steam for 15 minutes, or until the pork is cooked through. Remove the plate from the steamer and allow to stand for a minute before serving. Garnish with extra sliced chilli and coriander leaves to serve.

 

Photography by Kitti Gould.

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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.

Stream free On Demand

High E-Steam

Watch The Full Episode Here

G

Watch The Full Episode Here

G