Steamed Pork Ribs with Garlic

Ingredients

• 700 g pork ribs (Cut into small pieces; preferably with a little fat)
• 1000 ml salt water (For soaking the ribs for 10 minutes; discard afterward)
• 35 g garlic (Minced; use a generous amount)
• 1 tbsp hot neutral oil (Hot, but not smoking)
• salt (To taste; use only a small amount because the sauces are already salty)
• 1 tbsp light soy sauce (Adjust to taste)
• 1 tbsp oyster sauce (Adjust to taste)
• 1 tbsp cornstarch (To help the marinade adhere to the ribs)
• 300 g taro, potato, or tofu (Choose one option; cut into slices and place on the bottom of the steaming dish)
• 2 scallions (Chopped, for finishing)

Steps

1. 1

   Cut the pork ribs into small pieces and remove any bone fragments. Place them in a bowl with salt water and soak for 10 minutes to remove any traces of blood.

2. 2

   Drain the ribs very well and pat them dry with paper towels. Thorough draining prevents the marinade from becoming watery.

3. 3

   Finely mince the garlic. Heat the oil in a small skillet until hot and fragrant, but not smoking.

4. 4

   Place the minced garlic in a heatproof bowl. Carefully pour the hot oil over it and mix.

5. 5

   Add the salt, light soy sauce, and oyster sauce to the bowl. Stir until you have a uniform marinade.

6. 6

   Pour the marinade over the drained ribs. Sprinkle in the cornstarch and mix with clean hands or tongs until every piece is well coated.

7. 7

   Cover the container and marinate the ribs for about 20 minutes at room temperature so they can absorb the garlic and sauces.

8. 8

   While the ribs are marinating, cut the taro, potato, or tofu into slices and arrange them in a single layer on the bottom of a steaming-safe dish.

9. 9

   Place the marinated ribs on top, taking care not to overcrowd them so the steam can circulate around them.

10. 10

    Bring water to a boil in a pot or steamer. Once it is producing plenty of steam, place the dish inside and cover tightly.

11. 11

    Steam for about 20 minutes, or until the ribs are tender and completely cooked. If they are thick, extend the cooking time by a few minutes; the meat should not look pink next to the bone and should reach at least 63 °C, followed by a resting period.

12. 12

    Carefully remove the dish, as it will be very hot and contain steam. Finish with the chopped scallions and serve the ribs immediately with the taro, potato, or tofu base.

Notes

The transcription does not provide exact quantities, so the listed amounts are practical estimates. Keep the steamer covered during cooking and make sure it does not run out of water. If using potato, slice it thinly so it cooks at the same time as the ribs.

Nutrition per serving

• main course
• steamed
• pork
• Asian
• garlic-forward
• family meal
• gluten-free with gluten-free soy sauce