Make sure that you have extra rice cooked when you prepare this dish. The tender pork and savoury sauce goes well with your bowl of rice. You definitely would have to fight with your diet as you find yourself reaching for your spoon or chopsticks to dig in.
Ingredients
- .1 kg spare ribs
- 2 tbs cooking wine
- 2 1/2 tbs spicy black bean sauce (Lee Kum Kee)
- 1 tbs black sesame oil
- 1 tbs soy sauce
- 1 tbs sugar
- 4 tbs potato starch
- bird eye chili or 1 long red chili (optional), kindly note that this dish spiciness level is subtle.
Other (for rinsing the ribs)
- 1 tbs potato starch
Method
- Add the potato starch and mix evenly to the ribs and massage. Rinse off the spare ribs with running water twice to remove impurities. Drain and pat dry
- Add all the seasoning together except the starch. Mix well and pour it onto the ribs. Ensure that everything is well coated with the sauce.
- Add the starch, and mix well. Cover and refrigerate for 30 minutes.
- Pour the ribs onto a dish. My steamer is quite small so my ribs are overlapping each other. If you have a big steamer, you can spread it out to avoid overlapping, This will help soften the meat faster when steaming. Sprinkle some chopped chilis if you like.
- Steam for about an hour at high heat, or until the meat becomes tender. The bigger meat chunks the longer you need to steam. If you want the meat to easily fall off from the bone, steam it for another 20-30 minutes though this is my preference. Rest assured that the meat will not toughen up because of the starch coating.
- Serve hot.
Note that since my ribs are overlapping, I turned the ribs every 30 minutes to coat the sauces onto each piece as it cooks.
Geraldine's decadent and savoury adventure 