Steamed Pork Ribs


Steamed Pork Ribs

This is one of the best tasting dim sum around, the semi sticky / slimy, salty, sweet taste is really something to crave for, a dish with more bones than meat but people still keep on ordering. A really simple dim sum to prepare which only cooks for around 20 minutes and preparation is close to none. The ribs used in this dish is a bit different to the normal pork ribs, the part used is the one near the tips where it is more of a cartilage rather than bone. Make sure to buy only those as that’s the key ingredient, it thickens up the sauce and give that slimy texture, so if you go to an Asian Shop ask for the pork rib tips or tell then you will use it for “Pai Gwut” that’s the Chinese name for this dim sum.

If you haven’t tried this yet, I highly recommend this but do use the right ingredients to get it right.

Ingredients

600g pork spare ribs (rib tips, cut into 2 inch pieces)
2 tbsp black beans, chopped
1 tbsp Chinese rice wine
2 tsp cornstarch
1/2 tsp ginger paste
2 cloves garlic, minced
freshly ground black pepper
2 tsp sesame oil
1 tsp sugar

Method

1. In a bowl mix together black beans, wine, cornstarch, ginger, garlic, sesame oil and sugar.
2. Add pork pieces and coat evenly with marinade. Cover and marinate in room temperature for at least one hour.
3. Place a steaming rack on a wok, fill it with water then turn the heat to high. While waiting for it to boil, prepare small saucers, place pork ribs together with the sauce. Place the saucers in bamboo steamers then place it on a the steaming rack. Cook for no more than 20 minutes.

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20 thoughts on “Steamed Pork Ribs

  1. Sinful as it may be, but one of fav Raymund. Eating too much of it got my cholesterol high, so its an indulgence once a while now. I am sure you must tasted these pieces inside the Bak Kut Teh.

  2. Hello Ang, your pork ribs look so good and the recipe seem so easy.. I will try them for sure!
    Thank you so much for visiting my blog, I really appreciate it!
    Have a nice day!

  3. I hadn’t thought of it before, but since I’ve been on such a broth kick lately (as you know!), it occurs to me that rib tips of any kind would be fantastic for that too, with all of the collagen and flavor in them. However, these steamed ribs sound pretty delicious as they are, so I might be hard pressed to choose. Better get a double batch of ribs, maybe! ;)

  4. I’m thinking this is what my husband order… I usually focus on dumplings and egg tart, buns, and all that kind of stuff, not too much about chicken feet and the meat dish, so I can’t recognize. I’m sending this link to my husband to check it out. =) He’ll be happy if it is the same one. ;-) Thanks for sharing!

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