Steamed Pork Ribs With Fermented Black Beans Recipe

1. 1

   Cut the ribs in between the bones to yield rough 1-inch chunks. At least four hours before cooking, toss the ribs with the salt, black beans, and soy sauce. The ribs may be salted and stored in the refrigerator for up to two days.

2. 2

   When ready to cook, place the ribs on a shallow bowl that can fit inside your steamer. Add the rice wine and sesame oil and mix well. Spread ribs into as close to a single layer as possible. Steam over medium-high heat, flipping and stirring occasionally, until just cooked through, about 45 minutes. Very carefully remove the ribs from the steamer, pouring the cooking liquid into a small saucepan. You should have about 1/2 cup of pork broth.

3. 3

   Whisk the cornstarch slurry into the broth, then heat over medium high heat, stirring occasionally until glossy and thickened, about 2 minutes. Add the thickened broth back to the pork ribs. Add the slices of jalapenos and stir to incorporate the jalapenos with the sauce. Garnish with cilantro. Serve hot. Leftovers may be microwaved or re-steamed over low heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.