Steamed Pork Ribs with Black Bean Sauce

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Blanch the pork spareribs in rapidly boiling water for 2-3 minutes to remove impurities, then drain and rinse under cold water.

   Ca. 5 min.

   Kokkens note: Blanching ensures cleaner flavor and texture.

2. 2

   In a medium bowl, combine the fermented black beans, garlic, ginger, soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, corn starch, and sugar.

   Ca. 2 min.

3. 3

   Add the blanched pork spareribs to the bowl with the sauce mixture and toss well to ensure all pieces are evenly coated.

   Ca. 2 min.

   Kokkens note: Use your hands for thorough mixing.

4. 4

   Cover the bowl and marinate the ribs in the refrigerator for at least 15 minutes, or up to 2 hours for deeper flavor.

   Ca. 15 min.

   Kokkens note: The longer the marinade, the more flavorful the ribs will be.

5. 5

   Arrange the marinated ribs in a single layer on a heatproof plate that fits inside your steamer.

   Ca. 1 min.

   Kokkens note: Avoid overcrowding the plate to ensure even cooking.

6. 6

   Fill a large pot or wok with water, bring it to a rolling boil, then place the plate of ribs on a steaming rack inside.

   Ca. 5 min.

   Kokkens note: Ensure the water level is below the plate to prevent the ribs from becoming watery.

7. 7

   Cover the steamer tightly and steam the ribs for 15-20 minutes, or until they are tender and cooked through.

   Ca. 20 min.

   Kokkens note: Cooking time may vary based on rib thickness; check for tenderness with a fork.

8. 8

   Carefully remove the plate from the steamer.

   Ca. 1 min.

   Kokkens note: Use oven mitts or tongs as the plate will be very hot.

9. 9

   Garnish with sliced red chili and chopped scallion, if using, before serving immediately.

   Ca. 1 min.

   Kokkens note: Serve with steamed rice for a complete meal.