# Steamed Pork Ribs with Black Bean Sauce 豉汁蒸排骨

Cuisine: chinese · Time: 375 minutes · Servings: 4

## Ingredients

- 500 g Pork riblets
- 15 g Fermented black beans
- 4 cloves Garlic
- 1  Thai chili ((or any chili))
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- 2 tsp Light soy sauce
- 3 tsp Cornstarch
- 1 tsp Baking soda
- 1 tbsp Shaoxing wine
- ¼ tsp White pepper powder
- 1 stalk		 Green onions
- 2 tsp White vinegar
- 1 tsp Salt
- 2 tsp Oil

## Steps

1. Clean and rinse off bone fragments from riblets.
2. Put the riblets into a mixing bowl, add water to cover the riblets, add 1 tsp salt and 2 tsp white vinegar.  Mix well.  Soak for 30 minutes.  The salt will remove unwanted odours and impurities from the meat and the vinegar will help the meat loosen from the bone after steaming
3. Toast fermented black beans in a toaster oven or in a wok for 3 minutes or until aromatic.  Do not add oil  Replacing fermented black beans with black bean sauce will not give you restaurant dim sum style and you’ll need to adjust the other ingredients in the marinade
4. Mince 4 cloves of garlic and set aside
5. Wash green onions.  Cut into 2-3 sections and smash it with the side of your cleaver.  Set aside  You may want to chop up some of the green parts and save it as a garnish for after steaming
6. Mince chili and set aside
7. After 30 minutes in the brine, rinse the ribs three times to remove the salt and vinegar.  Squeeze the ribs with your hands to remove excess water.
8. Omit steps 8 and 9 if you do not want Dim Sum Style  Put the riblets into a mixing bowl.  Add water to cover all the riblets and add 1 tsp baking soda.  Mix well and soak for 2 hours
9. After 2 hours, rinse off baking soda by running water onto the ribs for 5 minutes squeeze out excess water
10. Let dry in a colander for 30 minutes or absorb with paper towels  Riblets should be quite light in colour as most of the blood has been rinsed away.  Riblets need to be quite dry so that they can absorb the marinade better resulting in more flavourful meat
11. Marinate the riblets with 1 tbsp Oyster sauce, 1 tbsp Shaoxing wine, 2 tsp light soy sauce, 2 tsp cornstarch, 1 tsp sugar, ¼ tsp white pepper powder, minced garlic, fermented black beans and green onions.
12. Use your hand to squeeze the riblets and mix it around to help the riblets absorb all the marinade.  Do this for 2-3 minutes
13. Put everything into a zipper bag and put in the fridge to marinate for at least 3 hours.  You may also choose to marinate overnight in the fridge
14. After the marinating period, pour contents of the zipper bag into a mixing bowl.  Discard the green onion and mix again
15. Add 1 tsp cornstarch and mix well
16. Add 2 tsp oil and mix well
17. Put everything onto a steaming plate, top with chopped chilis and steam on high heat for 10-15 minutes or until done steaming time will depend on how big your riblets are.  Riblets from Chinese butchers will generally be smaller in size than from a western butcher
18. Add green onions for garnish and serve

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Source: auntieemily — https://auntieemily.com/steamed-pork-ribs-with-black-bean-sauce/
Page: https://findfood.fun/vi/recipes/7337
Language: en (requested translation unavailable)