black bean pork spareribs

we love this pork rib recipe. it’s made in almost every kitchen and restaurant in hong kong. people eat it for dim sum, lunch, and dinner. the pork is steamed so it ends up moist and tender. we used regular fermented black beans here, which are fermented soybeans (豆豉). you can buy them whole, or in a jar of garlic black bean sauce from the store. have your butcher chop the spareribs for you. if not, then cut them into 1/2 inch pieces.

pork spareribs 1 lb
soy sauce 2 tbsp
fermented black bean 1 tbsp
garlic 1-2 cloves chopped
ginger a few slices
sugar 1/2 tsp
cornstarch 2 tbsp
oil 2 tbsp
water 1 tbsp

  • rinse the spareribs in a strainer under running cold water for 1 minute
  • rinse the black beans and lightly mash with garlic in a bowl
  • marinate with all of the above ingredients, at least 30 minutes
  • in a wok, boil water for steaming
  • steam for 20-25 minutes
marinate the pork ribs with cornflour, fermented black beans, garlic, sugar, soy sauce and oil

marinate the pork ribs with cornflour, fermented black beans, garlic, sugar, soy sauce, and oil

the pork sauce is perfect over white rice

the pork sauce is perfect over white rice

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