Steamed Spare Ribs with Preserved Black Olives and Dried Orange Peel 欖角陳皮蒸排骨

Succulent pork spare ribs are steamed to tender perfection with the unique savory notes of preserved black olives and the aromatic zest of dried orange peel, creating a deeply flavorful and comforting dish.

Nutrition (per serving)

Ingredients

• 500g pork spare ribs, chopped into 5cm pieces
• 30g preserved black olives (欖角), rinsed and lightly crushed
• 5g dried orange peel (陳皮), soaked until soft, scraped white pith, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• 1 tsp sugar
• 1 tsp cornstarch
• 1 tbsp cooking oil
• 1/2 tsp white pepper

Steps

1. Rinse the pork spare ribs thoroughly and pat dry. In a bowl, combine the ribs with minced garlic, soy sauce, oyster sauce, sugar, cornstarch, cooking oil, and white pepper. Marinate for 15-20 minutes.
2. While the ribs are marinating, prepare the preserved black olives and dried orange peel. Rinse the black olives and lightly crush them with the flat side of a knife. Soak the dried orange peel until soft, then scrape off the white pith and julienne it.
3. Arrange the marinated spare ribs on a shallow steaming plate. Evenly scatter the prepared preserved black olives and dried orange peel over the ribs.
4. Heat water in a steamer until boiling. Place the plate of ribs into the steamer and steam over high heat for 15-20 minutes, or until the ribs are tender and fully cooked.
5. Serve hot with steamed rice.

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