Steamed Pork Ribs with Fermented Black Beans
- camissonia
- Oct 13
- 1 min read
This popular and delicious dim sum dish is actually a breeze to make at home. The hardest part is cutting the spare ribs into riblets - something I don't recommend doing yourself. Your best bet is to have your butcher do this or better yet, buy them pre-cut at many Asian markets. I recently even found these at Costco! Some recipes call for the addition of oyster sauce and/or light soy sauce in the marinade. I myself prefer just salt, sugar, white pepper, sesame oil and Shaoxing wine so as not to turn the juices too dark after steaming. The baking soda treatment helps to render the pork extra tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Mix 1 tsp. baking soda and 2 tbsp. water together in a small bowl; rub the baking soda mixture all over the pork ribs, place into a shallow baking dish, cover with plastic wrap and set aside for 1 hour. This helps to tenderize the meat. After 1 hour, rinse the pork riblets thoroughly under running water and pat dry with paper towels.
Cut the riblets between the bones into 1 1/2" pieces and place into a bowl.
2
Add the marinade ingredients to the pork and stir well to combine (I like to use gloved hands for this). Cover and refrigerate a minimum of 6 hours or preferably overnight.
3
Place 3 tbsp. fermented black beans in a small colander and rinse well under running water; set aside.
4
Place a metal steamer over a wok or pot of water.
Add 4 tbsp. cornstarch to the pork and mix together well (add in small amounts of water if too dry). Add in 1 tbsp. oil and combine.
Place the pork pieces evenly onto a shallow round baking dish. Top with the rinsed fermented black beans and thinly sliced Fresno chiles; put the dish into the steamer, cover and turn the heat up to high. Once the water comes to a boil, steam for 10-15 minutes until the pork is cooked through.
5
Garnish with minced scallions before serving.
Instructions
2 lbs pork riblets (St. Louis-style ribs cut through the bone lengthwise in sections
1 tsp baking soda
2 tbsp water
Pork Ribs & Tenderizing Ingredients
1 clove garlic finely minced
1 tbsp sugar
2 tsp kosher salt
1/2 tsp white pepper
2 tbsp Shaohsing wine
2 tsp sesame oil
2 tbsp water
Marinade
4 tbsp cornstarch
1 tbsp vegetable oil
3 tbsp fermented black beans
1 Fresno chili seeded & thinly sliced
2 scallions minced
Coating, Toppings & Garnish
%20(1).jpg)
Steamed Pork Ribs with Fermented Black Beans
Prep Time
1 hr 30 min
Cooking Time
15 min
Rest Time
0 min
Total Time
1 hour 45 min
Comments