Steamed Pork Ribs with Pumpkin and Fermented Black Beans 金瓜豉汁蒸排骨

A comforting Cantonese classic, tender pork ribs are marinated with savory fermented black beans and steamed with sweet pumpkin wedges until melt-in-your-mouth tender. This dish offers a delightful balance of flavors and textures.

Nutrition (per serving)

Ingredients

• 400g pork spareribs, cut into 3-4 cm pieces
• 200g pumpkin, peeled and cut into 2 cm thick wedges
• 1.5 tbsp fermented black beans, rinsed and roughly mashed
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp cornstarch
• 1 tsp sesame oil
• 0.5 tsp white pepper
• 1 tbsp cooking oil
• 2 cloves garlic, minced
• 1 slice ginger, minced
• 1 spring onion, chopped for garnish

Steps

1. Prepare the pork ribs. Rinse the pork spareribs thoroughly and pat dry. Blanch the pork spareribs in boiling water for 2-3 minutes to remove impurities, then rinse again and drain well.
2. Marinate the pork ribs. In a bowl, combine the pork spareribs with fermented black beans, soy sauce, sugar, cornstarch, sesame oil, white pepper, cooking oil, minced garlic, and minced ginger. Mix well and let it marinate for at least 15 minutes.
3. Arrange the ingredients. Place the pumpkin wedges on a heatproof plate or shallow dish. Arrange the marinated pork spareribs on top of the pumpkin.
4. Steam the dish. Bring water to a boil in a steamer. Once boiling, place the plate with the pork ribs and pumpkin into the steamer. Cover and steam for 20-25 minutes, or until the pork ribs are tender and the pumpkin is soft.
5. Garnish and serve. Carefully remove the plate from the steamer. Garnish with chopped spring onion. Serve immediately with steamed rice.

Related recipes

More Hong Kong recipesPork recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce