📝 About This Recipe
A soul-warming classic of Hunan (Xiang) cuisine, these succulent ribs are marinated in savory fermented beans and then enveloped in a blanket of chewy, aromatic glutinous rice. As the dish steams, the rice absorbs the rich, fatty juices from the pork, while the ribs become incredibly tender and fall-off-the-bone. It is a harmonious marriage of textures and bold, earthy flavors that represents the rustic elegance of Central Chinese home cooking.
🥗 Ingredients
Main Ingredients
- 500 grams Pork spare ribs (cut into 1.5-inch small pieces)
- 1.5 cups Long-grain glutinous rice (sticky rice) (soaked for at least 4 hours)
- 1 piece Lotus leaf (optional, for lining the steamer)
The Marinade
- 2 tablespoons Light soy sauce
- 1 teaspoon Dark soy sauce (for deep color)
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon Fermented black beans (Douchi) (rinsed and lightly mashed)
- 1 tablespoon Oyster sauce
- 1 tablespoon Ginger (freshly minced)
- 3 cloves Garlic (minced)
- 1 teaspoon Sugar
- 1/2 teaspoon Five-spice powder
- 1 teaspoon Cornstarch (to lock in juices)
For Garnish
- 2 stalks Scallions (finely sliced)
- 1 piece Fresh red chili (sliced into rings)
- 1 teaspoon Toasted sesame oil (for a glossy finish)
👨🍳 Instructions
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1
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in plenty of water for at least 4 hours, or ideally overnight, to ensure even cooking.
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2
Prepare the ribs by soaking them in cold water for 20 minutes to draw out excess blood. Drain and pat them completely dry with paper towels.
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3
In a large mixing bowl, combine the light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, sugar, five-spice powder, minced ginger, garlic, and mashed fermented black beans.
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4
Add the pork ribs to the marinade bowl. Massage the sauce into the meat for 2 minutes, then stir in the cornstarch. Cover and refrigerate for at least 1 hour.
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5
Drain the soaked glutinous rice thoroughly using a fine-mesh sieve. Spread the rice out on a large flat plate and season with a pinch of salt.
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6
If using a lotus leaf, soften it in hot water for 5 minutes, then wipe dry and use it to line your bamboo steamer basket. If not, you can use a heat-proof shallow bowl.
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7
Take one piece of marinated rib at a time and roll it in the glutinous rice, pressing gently so the rice grains adhere to all sides of the meat.
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8
Arrange the rice-coated ribs in the steamer basket in a single layer. If there is leftover rice, sprinkle it over the gaps between the ribs.
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9
Set up your steamer or a large wok with enough water. Bring the water to a rolling boil over high heat.
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10
Place the steamer basket over the boiling water. Cover tightly and steam on medium-high heat for 60 to 70 minutes. Check the water level halfway through and replenish with boiling water if necessary.
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11
After steaming, turn off the heat but leave the lid on for 5 minutes to let the rice settle and absorb the final bits of steam.
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12
Carefully remove the steamer lid. Drizzle with a little sesame oil, garnish generously with chopped scallions and red chili rings, and serve immediately while piping hot.
💡 Chef's Tips
Don't skip the rice soaking; if the rice isn't hydrated, it will remain crunchy even after an hour of steaming. Choose 'meaty' spare ribs with a good amount of fat, as the fat renders into the rice for the best flavor. If you find the rice is looking dry during the steaming process, lightly spray it with a little water. Ensure the ribs are cut into small, uniform pieces so they cook through at the same rate as the rice. For a spicy Hunan kick, add a teaspoon of Lao Gan Ma chili crisp or fresh chopped Thai bird's eye chilies to the marinade.
🍽️ Serving Suggestions
Serve alongside a plate of blanched baby bok choy or Yu Choy to balance the richness. Pair with a light, floral Jasmine tea to cleanse the palate between bites. A side of Hunan-style smashed cucumber salad provides a refreshing, acidic contrast. This dish is a complete meal on its own, but it also works beautifully as a centerpiece for a multi-course Chinese dinner.