Steamed Pork Ribs with Black Bean Sauce
Quick answer
Douchi paigu is a Chinese-style steamed pork rib dish where the ribs are marinated in fermented black beans, soy sauce, garlic, and Shaoxing wine, then coated with starch...
What makes this special
- Douchi paigu incorporates fermented black beans to infuse savory salt into steamed pork back ribs.
- Fermented black bean paste infuses deep savory salt into the rib meat
- Starch coating forms a thin film that seals in juices during steaming
Key ingredients
Core cooking flow
- 1 Soak 500 g pork ribs in cold water for 20 minutes to draw out excess blood.
- 2 Chop 1 tablespoon fermented black beans, leaving a little texture so their s...
- 3 Add the ribs to the seasoning and toss until the sauce reaches between the bones and meat.
Douchi paigu is a Chinese-style steamed pork rib dish where the ribs are marinated in fermented black beans, soy sauce, garlic, and Shaoxing wine, then coated with starch before going into the steamer. The fermented black beans carry a salty, complex savory depth that penetrates the meat throughout the marinating period. The starch coating forms a thin seal over the surface, locking in moisture so each piece stays tender rather than drying out under steam. Maintaining high heat throughout steaming is important - steady, vigorous steam circulates evenly and cooks the ribs through without drying them. Sesame oil is added just before serving to preserve its fragrance. Because the ribs are steamed rather than fried, the dish has a clean, light quality while still carrying the bold flavor of the fermented beans. Douchi paigu is one of the most recognized items on a dim sum menu.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Season
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.
- 3Season
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.
- 4Control
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.
- 5Control
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.
- 6Finish
Turn off the heat and rest the covered steamer for 3 minutes, letting residual heat finish the center.
When the ribs are cooked through and clear juices collect below, drizzle 1 teaspoon sesame oil and serve hot.
After the steps
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