Steamed Spareribs


2 tablespoons groundnut/peanut oil
2 tablespoons fermented black beans (dow see) rinsed under
cold water, drained, and roughly chopped
teaspoon salt
1 teaspoon sugar
2 tablespoons Family Chicken Broth (see recipe)
2 teaspoons Shaoxing rice wine or dry sherry
2 tablespoons light soy sauce
1 pound pork spareribs chopped through in
sections between the ribs
2 tablespoons cornstarch
2 fresh red chili peppers chopped
2 garlic cloves chopped
2 tablespoons chopped cilantro (fresh coriander)


Heat the groundnut oil in a hot wok. Add the black beans, salt, and sugar, and saute gently for 10 seconds. Add the chicken broth, rice wine, and light soy sauce. Simmer together for 30 seconds. Remove the sauce to a mixing bowl. Add the spareribs and set aside to marinate for at least 30 minutes.
Add the cornstarch and mix well to coat the spareribs. Place the ribs on a plate ready for steaming. Sprinkle on the red chili peppers, garlic, and cilantro. Steam over boiling water for 45 minutes.
This recipe yields 6 servings.
Comments: The Chinese word for "home" is written as a combination of a roof over a pig. The household that boasts a pig or, better still, several pigs, is a lucky one. Pigs represent a certain security against poverty, always fetching a good price at the market.
Spareribs, apart from being an economical way to enjoy China's favorite meat, are enjoyed for their good flavor, particularly when teamed with a robust sauce made from the salted black soy bean.
This is a family dish found commonly in rural southern China. It is interesting to see this home-style dish included and enjoyed in the yum cha menus of today.




6.0 servings


Saturday, February 13, 2010 - 9:16pm


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