Tender and Juicy Steamed Pork Ribs

Ingredients

• 1 lb pork ribs (chopped into small bite-sized pieces)
• 1 tsp salt (for washing)
• 2 tbsp all-purpose flour (for washing)
• 4 clove garlic (minced)
• 1 tbsp fermented bean paste (such as tauco or black bean sauce)
• 1 tbsp vegetable oil (heated until hot)
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 0.25 tsp salt (for seasoning)
• 0.5 tsp sugar
• 2 tbsp water (added gradually while mixing)
• 1 tbsp potato starch (or cornstarch)

Steps

1. 1

   Place the chopped pork ribs in a bowl and add salt, flour, and enough water to cover. Wash the ribs thoroughly to clean the surface.

2. 2

   Soak the ribs in clean water for 20 minutes to draw out blood and odors, which also helps to soften the meat fibers.

3. 3

   While the ribs soak, prepare the sauce by mixing plenty of minced garlic with a spoonful of bean paste in a small heat-proof bowl.

4. 4

   Heat a little oil until shimmering and pour it over the garlic and bean paste mixture to release the aromatics.

5. 5

   Add the light soy sauce and oyster sauce to the garlic mixture and stir to combine.

6. 6

   Rinse the soaked ribs well under running water and drain them thoroughly.

7. 7

   Season the drained ribs with a little salt and sugar.

8. 8

   Gradually add small amounts of water to the ribs while mixing by hand. Continue mixing until the ribs absorb the moisture and feel slightly sticky.

9. 9

   Add a spoonful of potato starch to the ribs and mix again to coat them evenly.

10. 10

    Pour the prepared garlic sauce over the ribs, mix well, and let them marinate for 10 minutes.

11. 11

    Arrange the ribs in a single layer on a plate. You may optionally place them over a bed of fish or vegetables.

12. 12

    Bring water to a boil in a steamer. Place the plate of ribs inside, cover, and steam over high heat for about 20 minutes.

13. 13

    Carefully remove from the steamer and serve hot, ensuring the rich juices are preserved on the plate.

Notes

The key to the 'velveting' texture is the combination of soaking the ribs, gradually adding water during mixing, and the final coating of potato starch. For a traditional dim sum flavor, use fermented black beans (douchi) if bean paste is unavailable.

Nutrition per serving

• main
• pork
• steamed
• dim sum
• Chinese
• healthy
• dinner