Whenever I see pork ribs in the supermarket I grab as much as I can carry. It has become a “must have” in the freezer, “must eat” every few days. I cooked my pork ribs in the soup, grilled on BBQ, simmer with soy sauce and herbs and the latest is to steamed it the dimsum style.
One of the more exciting part about moving to Haarlem from Maastricht is that I am closer to Oriental City in Amsterdam, the only decent place to eat dimsum in the Netherlands. The two best dimsum dishes they can do are the steamed pork ribs and “cheung fan“. I wonder how difficult is it to make the steamed pork ribs, well, it’s a piece of cake!!
- 500 gram pork ribs – cut into individual ribs
- 3/4 tablespoon salted black bean
- 1 tablespoon of soy sauce
- 1 tablespoon of shao xing (Chinese rice wine)
- 1 teaspoon of sugar
- 2-3 cloves of garlic – chopped finely
- 1 tablespoon of corn flour
- 1 teaspoon of powder stock/1 cube of stock crushed finely
- 1 dash of grounded white pepper
- 1 chili padi (optional) – chopped finely, seed removed
- Marinate the pork ribs with all the ingredients, mixed well and rest in the fridge for atleast 3 hours or you can also keep them overnight in the fridge.
- Steam for 40 minutes on medium-high heat. Watch to make sure the water does not dry up, 40 minutes is quite a long time.
- Wala, you got the dish done!