Steamed pork ribs with fermented black beans


Steamed pork ribs with fermented black beans – dou chi zheng pai gu

Leave some fat on the pork ribs, as this will give a smoother texture to the cooked meat. Cooked together with fragrant garlic and other seasoning ingredients, this goes very well with steamed rice too.


– Pork ribs 600 g (1 lb 52/5 oz)
– Potato starch 20 g (2/3 oz)
– Minced garlic 20 g (2/3 oz)
– Fermented black beans 1 Tbsp, rinsed
– Pickled plum 1, de-seeded and chopped
– Sesame oil a dash
– Ground white pepper a dash
– Red chilli 1, de-seeded and sliced
– Potato starch 10 g (1/3 oz)
– Salt 6 g (1/5 oz)
– Chicken powder 6 g (1/5 oz)
– Sugar 16 g (1/2 oz)


Step 1: 
Cut pork ribs into bite-size pieces.

Step 2: 
Marinate pork ribs with potato starch for about half an hour.

Step 3:
Meanwhile, fry half of the garlic until browned and fragrant. Mix with raw garlic and set aside.

Step 4: 
Fry fermented black beans until fragrant. Set aside.

Step 5: 
Rinse marinated pork ribs under running water and drain well.

Step 6: 
Add seasoning ingredients and mix well.

Step 7: 
Mix in remaining ingredients, except chilli slices, and steam for 8 minutes over medium heat.

Step 8: 
Garnish with chilli slices and serve immediately.

Food: Steamed pork ribs with fermented black beans

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