These steamed pork ribs don’t need an introduction; it’s a dim sum favourite that’s impossible to pass up on weekend breakfasts with the family. Replicate the dish at home with soft bone ribs or spare ribs, preserved black beans, chilli, sesame oil and more (no MSG or oyster sauce required!) with our recipe that can cater to a table of up to five.
- 500 g soft bone ribs, cut into bite-size pieces of 4cm by 4cm
- 1 tbsp Chinese rice wine
- 2 drops Chinese rose wine
- 2 tbsps light soya sauce
- 5 g ginger, chopped
- ½ tsp sugar
- ½ tsp salt
- 36 g preserved black beans
- 1 red finger chilli, chopped
- 1 tsp sesame oil
- 2 tbsps cornflour
Place the soft bone ribs in a heat-proof bowl. Use a fine skewer to pierce the ribs.
Add the Chinese rice wine, Chinese rose wine, light soya sauce, garlic, ginger, sugar, salt, preserved black beans, chilli, sesame oil and cornflour.
Mix the marinade thoroughly and massage into the meat.
Wrap the bowl with clingfilm, and let the meat marinate in the fridge for at least 2 hrs or preferably for 8 hrs.
Remove the meat from the fridge 45 mins before cooking.
Bring water to a boil in a covered pot or wok.
Steam for 1 hr and 45 mins. Top up the steaming liquid as needed. Turn off the fire and let the meat cook in residual heat for another 15 mins.
Bring the water to a boil before serving. Serve hot.
TIP For prettier plating, cook the meat first, then scoop out smaller portions into ceramic or stainless steel dishes which can fit into bamboo steamer baskets. Heat them up just before you are ready to eat. This helps to create that dim sum vibe for your home dining pleasure.
Photo: Hedy Khoo
Text: Straits Times