Chinese Steamed Pork Ribs (豉汁蒸排骨)
Authentic Cantonese steamed pork ribs, a classic dim-sum favorite.
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Servings: 15 cotelettes
Calories: 300kcal
Ingredients
- 500 g pork ribs, chopped into 1–2 cm pieces (separate each bone; about 3 pieces per rib)
- 1 teaspoon baking soda, baked 1 hr at 150 °C
- 1 liter cold water mixed with 1 tsp baked baking soda
Marinade
- 1 garlic clove, minced
- 1 teaspoon salt
- 0.5 ½ tsp chicken bouillon (paste or powder)
- 2 tablespoons sugar
- 0.5 teaspoon ½ tsp white pepper
- 10 g douchi (fermented black beans), optional
- 1 tablespoon tablespoon Chinese five-spice powder
Breading
- 4 tablespoons cornstarch
- 1 tablespoon tablespoon peanut oil
- 0.5 tablespoon ½ Tbsp sesame oil
Procédé
- Bake the baking soda for 1 hour, then let it cool. Wear gloves or use a utensil to handle it—it’s caustic.
- Chop the ribs into 1–2 cm pieces.
- Place the ribs in 1 liter of water and stir in 1 tsp baked baking soda. Soak for 30 minutes.
- Drain. Under cold running water, swish the ribs around, rotating the bowl every few minutes. Rinse for about 12 minutes, until the meat turns very pale.
- Spin the ribs in a salad spinner for about 2 minutes until mostly dry. If the water is still noticeably pink, rinse and spin once more.
- Toss with the marinade. Cover and chill for 30 minutes, or overnight for deeper flavor.
- Add the breading ingredients and work them in with your hands until every piece is evenly coated.
- Steam for 15 minutes, or until the ribs are cooked through and tender.
Notes
After baking, the soda turns caustic—treat it like lye. Wear gloves or use utensils; avoid direct skin contact.
Nutrition
Calories: 300kcal
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