serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
High E-Steam
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 500 g pork spare ribs (skinless), or 400 g skinless pork belly
- 1 tsp bicarbonate of soda
- 1 tbsp salted black beans
- 1 tbsp Shaoxing wine
- ½ tsp grated ginger
- 1 garlic clove, grated
- 1 tbsp cornflour
- 1½ tsp sugar
- 1 bird's eye chilli, sliced, plus extra to serve
- ¼ tsp white pepper
- ½ tsp salt
- coriander leaves, to serve
Marinating time: 45 minutes
Instructions
- Cut the pork into bite-sized pieces. In a large mixing bowl, combine the pork with the bicarbonate of soda and cover with cold water. Stand for 30 minutes, then rinse and drain.
- In a medium mixing bowl, combine the black beans, Shaoxing wine, ginger, garlic, cornflour, sugar, chilli, pepper and salt. Very lightly crush the salted black beans with a spoon. Mix the marinade through the pork and set aside to marinate for at least 15 minutes.
- Arrange the pork in a single layer over a lipped serving plate that will fit inside your bamboo steamer. Bring a wok or large saucepan of water to the boil. Place the plate of pork inside the steamer and place the steamer over the simmering water.
- Cover the steamer and steam for 15 minutes, or until the pork is cooked through. Remove the plate from the steamer and allow to stand for a minute before serving. Garnish with extra sliced chilli and coriander leaves to serve.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
High E-Steam
