Entree: Hong Kong – Northern Culinary Region – 豉汁蒸排骨 ➤ Chǐzhī zhēng páigǔ (Pork spare ribs marinated with fermented black beans and aromatics, then steamed until tender)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
15 min
Additional
30 min
Total
1 hr 5 min
Ingredients
- 1.5 lb (680 g) pork spare ribs, cut into 1–2 in (2–5 cm) pieces
- 2 tbsp (30 g) fermented black beans, rinsed and roughly chopped
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (8 g) fresh ginger, finely grated
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (4 g) sugar
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) water (to make a light slurry with cornstarch)
- 1 tbsp (15 ml) vegetable oil
- Freshly ground white pepper, a pinch
- 2 scallions, thinly sliced for garnish
Instructions
1. Prepare the black beans: Rinse fermented black beans under running water to remove excess salt, then coarsely chop and mash with minced garlic and grated ginger.
2. Marinate the ribs: In a bowl combine the mashed black beans mixture, 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) oyster sauce, 1 tbsp (15 ml) Shaoxing wine, 1 tsp (5 ml) sesame oil, 1 tsp (4 g) sugar, 1 tbsp (8 g) cornstarch, 1 tbsp (15 ml) vegetable oil, and a pinch of white pepper. Add the 1.5 lb (680 g) spare ribs and toss to coat thoroughly. Marinate 30 minutes at room temperature or up to 2 hours in the refrigerator.
3. Arrange for steaming: Place marinated ribs on a shallow heatproof plate or in a shallow steaming dish in a single layer as much as possible. Mix 2 tbsp (30 ml) water with a little extra cornstarch if needed to loosen the sauce and pour over the ribs.
4. Steam: Bring a wok or large steamer to a rolling boil. Steam the ribs over high heat for 12–15 minutes, until meat is tender and cooked through (timing depends on rib size). If ribs are thicker, steam 15–18 minutes.
5. Finish and serve: Remove from steamer, sprinkle sliced scallions over the top, and serve immediately with rice.
