Chili Black Bean Steamed Pork Ribs
Xueci Cheng
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Cuisine
Chinese
Author:
Xueci Cheng
Prep Time
30 minutes
I make pork ribs often, usually braised. Only in the past year did I start steaming them and discover the quiet magic of the method. Steaming is one of the oldest techniques in the Chinese kitchen, yet it’s often overlooked. Its gentle, steady heat cooks food evenly, preserving shape and natural flavor with very little effort. For centuries, Chinese cooks have relied on steam for its simplicity and efficiency.
Pork is among the most commonly steamed meats in Chinese cooking. Recipes for pork marinated with douchi (black fermented soybeans), salt, and cooking wine appear as early as the 6th century inQimin Yaoshu, and the dish remains a staple across southern China. This version draws inspiration from a dish called douchilajiao zhengpaigu (豆豉辣椒蒸排骨) in Hunan cuisine, with heat from chili oil and fresh chiles balanced by the savoriness and umami of douchi and black bean rayu from White Mausu. You can also see it as a spicy version of the Cantonese dim sum steamed ribs.
For this dish, use small riblets with mostly soft bones and some fat (Chinese markets or butchers can chop them for you), or baby back ribs. If the ribs are larger, extend the steaming time to 30 to 40 minutes. Because the ribs aren’t blanched, washing and brining them first helps remove impurities and improves tenderness, a technique borrowed fromCantonese chefspreparing dim sum steamed ribs. If you’re using very fresh meat and short on time, this step can be skipped and you can proceed directly to marinating.
Ingredients
For the Ribs
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300 grams of pork niblets preferably with soft bones
- ½ teaspoon salt
- ½ teaspoon baking soda
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1 tablespoon of cornstarch
For the Marinade
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½ teaspoon sugar
- ½ teaspoon salt
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1.4 teaspoon of white pepper
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1 tablespoon of soya sauce
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1 tablespoon shaoixing wine
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2 thick slices of ginger
For Steaming
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4 garlic cloves minced
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1 tablespoon douchi ( fermented black bean)
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1 fresh red chilli thinly sliced ( like Thai Birds Eye or Spanish red chilli)
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1-2 tablespoons black bean rayu
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garnish with scallion green
Directions
- Choose riblets with mostly soft bones. Cut the ribs into 3-centimeter (about 1¼-inch) pieces. Place the ribs in a bowl and add the cornstarch. Rub thoroughly to coat, then rinse under cold running water several times, massaging the ribs, until the water runs clear. Transfer the ribs to a bowl of cold water with the baking soda and salt and let soak for 30 minutes to tenderize the meat. Drain well.
- Add the ribs to a clean bowl and season with the salt, sugar, white pepper, soy sauce, Shaoxing wine, and ginger. Massage the marinade into the meat until well absorbed so it seasons evenly. Let marinate for 30 minutes.
- While the ribs marinate, heat 1 tablespoon neutral oil in a small pan over medium heat. Add the garlic and douchi and cook, stirring, until fragrant and lightly golden, about 2 minutes. Remove from heat.
- Arrange the ribs in a single layer on a heatproof rimmed plate that will fit inside your steamer. Spoon the black bean rayu (including the solids) evenly over the ribs, followed by the fried garlic and douchi. Scatter the sliced red chili on top.
- Set up a steamer over a deep pot or wok with plenty of water and bring to a boil. Steam the ribs over high heat for 20 to 25 minutes, until the meat is tender and opaque throughout, checking occasionally to make sure the pot doesn’t run dry. Larger pieces may take up to 40 minutes. If the plate fills with excess liquid, carefully spoon some off before serving.
- Carefully remove the plate from the steamer and garnish with cilantro or scallions and serve hot, with steamed white rice and additional chili oil, if desired.
