A quick and easy steamed pork ribs dish. No long braising time to tenderise the pork ribs. By steaming for just 20-25 minutes [depending on the size of the cuts], the dish is ready to serve.
This is a homey, comfort food, tasty to serve with rice or porridge. The rib meat is not dry but flavourful with the marinade.
300 gm meaty pork ribs - cut bite size pieces
1 tbsp each of chopped ginger and garlic
1 piece red fermented beancurd [nam yee]
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp cooking wine
dash of pepper
2 tsp sesame seed oil
2 tsp cornstarch
some chopped spring onions for garnishing
- Mix and rub pork ribs with some cornstarch until sticky. Rinse under running tap water several times until the water is clear. Drain in a colander. This is to remove the blood and scums from the ribs. [A good tip to use when washing pork ribs, trotters and chicken pieces].
- Marinate the ribs with ginger, garlic, nam yee, sauces, wine and cornstarch. Mix well until the liquid is absorbed into the meat. Add in sesame seed oil or cooking oil. Mix well. Set aside to marinate for at least an hour or longer time in the fridge.
- Bring water to boil in a steamer. Arrange ribs on serving plate in a single layer [if possible], add in all the marinade.
- Place in steaming tray and steam over high heat for 20-25 minutes or until ribs are tender. For smaller cuts, steam for 12-15 minutes.
- Remove, garnish with spring onions. Serve hot.