📝 About This Recipe
A cornerstone of traditional Cantonese Yum Cha, this dish features tender, velvet-textured pork ribs bathed in a deeply savory, aromatic sauce. The combination of pungent fermented black beans, fragrant garlic, and a hint of citrusy dried tangerine peel creates a complex profile that is both rustic and refined. Perfectly steamed until the meat effortlessly pulls away from the bone, it is the ultimate comfort food that captures the 'heart and soul' of Guangdong home cooking.
🥗 Ingredients
Main Ingredients
- 500 grams Pork Spare Ribs (cut into 1-inch small bite-sized cubes)
- 1.5 tablespoons Fermented Black Beans (Dousi) (rinsed and lightly mashed)
- 4 cloves Garlic (finely minced)
- 1 inch piece Ginger (peeled and finely minced)
- 1 piece Fresh Red Chili (seeded and sliced into rings)
- 1/4 piece Dried Tangerine Peel (Chenpi) (soaked until soft and finely minced (optional))
The Marinade
- 1 tablespoon Light Soy Sauce (for savory depth)
- 1 tablespoon Shaoxing Wine (to remove gamey scent)
- 1 teaspoon Oyster Sauce (for extra umami)
- 1/2 teaspoon Sugar (to balance the saltiness)
- 1/4 teaspoon White Pepper (ground)
- 1.5 tablespoons Cornstarch (essential for the 'velvet' texture)
- 1 teaspoon Toasted Sesame Oil (added at the end of marinating)
- 1 tablespoon Vegetable Oil (to coat and lock in moisture)
For Garnish
- 1 stalk Scallions (finely chopped)
- 2 sprigs Coriander (optional)
👨🍳 Instructions
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1
Start by soaking the pork ribs in a bowl of cold water for 20 minutes. This helps draw out blood and impurities, ensuring the finished meat looks clean and white rather than grey.
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2
Drain the ribs and pat them thoroughly dry with paper towels. Excess moisture will prevent the marinade from sticking and result in a watery sauce.
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3
In a small bowl, rinse the fermented black beans briefly to remove excess salt. Pat dry and use the back of a spoon to lightly crush half of them to release their intense aroma.
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4
Place the dried ribs in a large mixing bowl. Add the minced garlic, ginger, mashed black beans, and minced tangerine peel if using.
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5
Add the light soy sauce, Shaoxing wine, oyster sauce, sugar, and white pepper. Massage the seasonings into the meat for 2 minutes to ensure even penetration.
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6
Sprinkle the cornstarch over the ribs and mix well until a thin, pasty coating forms. This is the secret to the signature slippery, tender texture.
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7
Drizzle in the vegetable oil and sesame oil last. Mix again to coat. The oil seals the starch layer and prevents the ribs from sticking together.
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8
Let the ribs marinate for at least 30 minutes in the refrigerator, or up to 2 hours for maximum flavor.
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9
Prepare your steamer. Bring a generous amount of water to a rolling boil in a wok or large pot.
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10
Spread the ribs out in a single layer on a heat-proof shallow ceramic plate. Avoid stacking them too high so they cook evenly. Top with the sliced red chilies.
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11
Place the plate into the steamer. Cover tightly and steam over high heat for 15 to 20 minutes. The meat should be opaque and the juices running clear.
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12
Carefully remove the plate from the steamer (it will be very hot). Garnish immediately with fresh scallions and coriander. Serve hot.
💡 Chef's Tips
Always pat the ribs bone-dry before marinating; moisture is the enemy of a thick, glossy sauce. If you don't have dried tangerine peel, a tiny bit of fresh orange zest can provide a similar bright note. Do not skip the cornstarch; it creates a protective barrier that keeps the pork incredibly juicy. For an authentic 'dim sum' look, ask your butcher to use 'soft bone' ribs (cartilage) which are extra tender. If you prefer a spicier kick, use Thai bird's eye chilies instead of large red chilies.
🍽️ Serving Suggestions
Serve as a part of a traditional Dim Sum spread alongside Har Gow and Siu Mai. Pair with a bowl of steaming jasmine rice to soak up the delicious black bean gravy. Enjoy with a pot of hot Pu-erh or Oolong tea to cut through the richness of the pork. Serve alongside a simple plate of blanched Gai Lan (Chinese broccoli) with oyster sauce for a balanced meal. This dish also pairs beautifully with a crisp, chilled lager.