Steamed Pork Rib in Spicy Black Bean Sauce
Black bean is another widely-used seasoning in Chinese cooking, which can be found in many
western countries in the form of pre-mixed black bean sauce in jars. It is usually made from
fermented soya beans, or sometimes fermented black beans; and not to be confused with the
raw black bean on its own.
What we have here is a tasty, steamed pork rib in spicy black bean sauce. You can try it without
the chilies, or just simply try our non-spicy
Black Bean Sauce Pork Rib.
- 500g pork rib
- 5 tablespoons fermented black bean
- 3 red chilies, cut into fine strips
- 3-4 dried sour plums
- 6 cloves garlic, finely chopped
- 2-thumb-size ginger, finely chopped
- 2 tablespoons sesame oil
- 2 tablespoons light soya sauce
- 1 teaspoon brown sugar
- 1 tablespoon rice wine
- Chop the pork rib into bite size, and marinate it with a pinch of salt and freshly-ground pepper.
- Shell the dried sour plum, chop it into fine pieces, and mix it with soya sauce, brown sugar, and rice wine.
- In a large saucepan, heat sesame oil on low, stir in the black bean, chilies, garlic and ginger. Shallow-fry the mixture for a few minutes.
- Add in the pork rib and lightly brown it on high heat, then add in the sour plum and soya sauce mixture from step 2.
- Add in 1 cup of water, keep cooking till it is boiled.
- Remove from heat and pour it into a serving dish. Place it in a steamer and steam for 30 minutes.
- Serve with steaming-hot boiled rice.
- If you can't find dried sour plum in your area, it can be substituted with some plum sauce.
- You can also marinate the pork rib with the mixture of sour plum, soya sauce, sugar and
rice wine, prior to the frying process.
- If you are cooking rice with a rice cooker, just place the dish (from step 6) over the rice
when you start cooking it. When the rice is ready, the pork rib will be ready too!
| Adzuki Bean
| Festive Food
| Poultry |
| Stir Fry
| Vegetarian |