Steamed Pork Ribs with Salted Black Beans and Bell Peppers 豉汁蒸排骨

A classic Cantonese dim sum and home-cooked dish featuring tender pork ribs steamed with pungent fermented black beans, aromatic garlic and ginger, and colorful bell peppers. The steaming process locks in moisture, resulting in succulent ribs infused with savory umami flavors.

Nutrition (per serving)

Ingredients

• 500g Pork spareribs, cut into 3-4 cm pieces
• 2 tbsp Fermented black beans
• 3 cloves Garlic, minced
• 1 inch piece Ginger, minced
• 1/2 pc Green bell pepper, diced
• 1/2 pc Red bell pepper, diced
• 1 tbsp Cornstarch
• 1 tbsp Light soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Granulated sugar
• 1 tsp Sesame oil
• 1/4 tsp White pepper powder
• 1 tbsp Cooking oil

Steps

1. Rinse the pork spareribs thoroughly and pat them dry with paper towels.
2. Lightly rinse the fermented black beans. On a chopping board, finely chop the fermented black beans together with the minced garlic and minced ginger until a coarse paste forms.
3. In a large bowl, combine the pork spareribs with the black bean paste, light soy sauce, oyster sauce, granulated sugar, sesame oil, white pepper powder, cornstarch, and cooking oil. Mix thoroughly to ensure the ribs are evenly coated. Let it marinate for at least 15 minutes.
4. Add the diced green bell pepper and red bell pepper to the marinated pork ribs and mix gently.
5. Arrange the marinated pork ribs and bell peppers evenly on a heatproof plate, spreading them out in a single layer as much as possible for even cooking.
6. Bring water in a steamer or wok to a rolling boil over high heat. Carefully place the plate of ribs into the steamer. Cover and steam for 20-25 minutes, or until the pork ribs are tender and cooked through.

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