Steamed Pork Ribs with Black Bean Sauce

Soak 500 g pork ribs in cold water for 20 minutes to draw out excess blood.

Change the water if it turns cloudy, then pat every surface dry so the marinade sticks instead of sliding off.

Chop 1 tablespoon fermented black beans, leaving a little texture so their salty aroma spreads through the sauce.

Mix them with 1.5 tablespoons soy sauce, 1 tablespoon cooking wine, and 1 tablespoon minced garlic.

Add the ribs to the seasoning and toss until the sauce reaches between the bones and meat.

Sprinkle in 1 tablespoon starch at the end, coating lightly so it forms a thin film rather than clumps.

Spread the seasoned ribs in a shallow heatproof dish without piling them up, so steam can reach each piece.

Rest for 15 minutes, until the black bean aroma penetrates and the starch looks damp and translucent.

Fill the steamer with enough water and bring it to a strong boil over high heat before adding the dish.

Steam for 18 minutes on high heat, keeping vigorous steam so the ribs cook evenly and stay moist.

Turn off the heat and rest the covered steamer for 3 minutes.

Check that the thickest meat section, away from the bone, has reached 63°C at the center. If it has not, steam on high in 2-minute increments. Drizzle with 1 teaspoon sesame oil only after the ribs are fully cooked.