Steamed pork ribs
A traditional dish of steamed pork spareribs. The distinctly Chinese characteristic is a cross-cut rib, with the bones no longer than about an inch each. This dish is commonly served in dim sum restaurants (compared to this recipe, the restaurant version tends to have more emphasis on sugar, sesame oil, and less on the black bean sauce). Omit the sugar and msg for a more savory homestyle dish.
- 1 lb pork spare ribs, cut cross-wise
- 3 cloves of garlic, sliced thin
- scallions, optional
- 1 tbsp cornstarch
- 1 tbsp oil
- 2 tbsp black bean sauce
- dash of garlic powder
- 1/2 tsp white pepper
- 1/2 tsp msg or chicken powder
- 2 tbsp light soy sauce
- 2 tsp sugar
- 2 tsp sherry
- 1/4 tsp baking soda
- In a bowl, combine all marinade ingredients and set aside.
- Cut the pork so that the individual rib pieces are separated, and mix well in marinade.
- Marinate, refrigerated, for 48 - 72 hours.
- On a steaming rack, arrange pork on a plate in a single layer, top with garlic slices. Steam 15 minutes.
- Garnish with scallions and serve.