Food, travel, recipe & sights » Recipe : Steam pork ribs with preserved black beans

Recipe : Steam pork ribs with preserved black beans

Do you like those steamed pork ribs from dim sum restaurants?  I do and can never have enough of them.   They have a certain flavour which I couldn’t make out what it is.  If anyone knows, please do tell me.  Usually, most good Chinese recipes are in Chinese recipes book which I can’t read.

Anyway, I tried making some pork ribs with black beans. I stewed it with the pressure cooker as it is too tedious to steam it as it takes a long time to get soften.

Basically, I used:

500 grams pork ribs.  (to buy the right one, look for spare ribs which is the long bones with meat wrapped around it or buy the soft bones (nooi kut).  In Hokkien, it is call ‘pai kut’ which is not to be confused with ‘bak kut’ because bak kut has the spinal bones as well.)

1 small piece of ginger, smashed

4 pips garlic, chopped (if you like garlic, use a whole bulb)
1 large tablespoon of preserved black beans (see the picture here)
Season with salt, Shao Xiang wine, corn flour and pepper

Either steam or stew them over lower fire until soft.  If you like, add some cut red chillies and spring onions before serving.

The taste is not quite there, like those dim sum restaurants but nevertheless, this dish make a good meal with white rice.

Posted by lilian on August 10th, 2006 under Food, Pork

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11 Responses to “Recipe : Steam pork ribs with preserved black beans”

  1. pablopabla Says:
    August 10th, 2006 at 10:51 am

    Mum cooks this dish once in a while. The ingredients (except ribs) are stir fried first to get the fragrant aroma before spreading it onto the ribs for steaming.

  2. QuaVadis Says:
    August 11th, 2006 at 11:15 am

    Slurp Slurp…hungry…this blog is so tempting…lau nua everytime I come in here and end up with al sorts of cravings hahaha

  3. babe_kl Says:
    August 11th, 2006 at 12:56 pm

    my mom always steam similar pork ribs and i hv to admit they’re delicious.

    btw there are two types of pork ribs, one for stewing and the other for steaming. next time you ask your butcher cos whenever i buy pork ribs, she will ask me how am i planning to cook them. hope this helps

  4. tummythoz Says:
    August 11th, 2006 at 2:08 pm

    Here’s a suggestion:- Try adding a teaspoonful of sour plum sauce and a pinch of sugar. How’s the taste now?

  5. lilian Says:
    August 11th, 2006 at 3:05 pm

    tummythoz & pablo – Tks for the tips. I will try that in my next try.

    babe – Really? I must ask next time.

    QV – You also can cook what.

  6. pablopabla Says:
    August 14th, 2006 at 1:51 pm

    Oh yes, mum also uses “sng moi” / sour plum. Not the sauce but the plum itself. Acts as a tenderiser and flavouring agent as well.

  7. carol Says:
    November 12th, 2006 at 9:44 pm

    i usaully put the sour plum in salt water (preserved plum). Steam it in the rice cooker when i cook the rice, the steam will add aroma to the ribs and make it tenderer.

  8. burp Says:
    November 17th, 2006 at 11:11 am

    you forgot sliced green chilies.

  9. LMZ Says:
    December 12th, 2006 at 2:05 pm

    I cooked this for the 1st time recently and it tasted quite alright. Can’t remember if the meat was tender enough though (next time will ask butcher for meat suitable for steaming as suggested by babe_kl). I followed the recipe from a cookbook (can’t remember which one) and adapted it with another recipe at Kuali. I posted the recipe and picture at my blog, http://flying-porkchop.blogspot.com/2006/11/steamed-ribs-with-black-bean-sauce.html.

  10. Joanne Says:
    December 25th, 2007 at 1:03 am

    Here in Scotland, in my youth, my mother steamed pork ribs in the pressure cooker. Towards the end of the cooking time she dropped ‘doughballs’(dumplings to you!) on top.
    I’ve bought some to try it myself – 50 years later! I’m trying to remember if she rubbed salt into them in advance, then rinsed it off – but I can’t. I’ll go half way there!

  11. Jon.Incredible Says:
    January 9th, 2009 at 9:43 am

    Cooking the dish as we speak..hope this turn out great.

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