Steamed Pork Ribs with Black Bean Sauce
Douchi paigu is a Chinese-style steamed pork rib dish marinated with fermented black beans, soy sauce, garlic, and cooking wine, then dusted with starch before steaming. The fermented black beans bring a salty, deeply savory funk that permeates the meat during cooking. A thin layer of starch seals the surface, trapping the juices inside so each piece stays moist. A touch of sesame oil adds fragrance at the end. Steaming rather than frying keeps the dish light, and it is one of the most recognizable items on a dim sum menu.
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Instructions
- 1
Soak ribs in cold water for 20 minutes to remove blood.
- 2
Chop black beans and mix with soy sauce, wine, garlic, starch, and sesame oil.
- 3
Coat ribs with marinade and rest for 15 minutes.
- 4
Place in a heatproof dish and steam over high heat for 18 minutes.
- 5
Rest for 3 minutes and serve with the sauce.
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