Didn't I tell you that I’m trying to expand my cooking repertoire to make happy meals for me and Jim? I recall jim always order spare ribs when we dine st Chinese restaurant do i was sure he’d be like it. Today I cooked pork ribs with salted black beens, dimsum style.
Let your butcher machine-cut
500 gms of pork ribs, about 1 1/2-inch cubes, not bigger.
Wash pork ribs
In a bowl, put ribs and add
1 tbsp baking soda and rubwell with your hands. Add
1 cup boiling water.
Let that stand for 10 minutes.
Wash the ribs thoroughly 3-4 times.
After10 minutes.
Drain and dry with paper towels
Make Marinade
In a bowl mix
3 cloves crashed garlic
1 tbsp cooking wine
1 tbsp cooking oil
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tsp sugar
1 tsp grated ginger
1/2 tsp ground paper
Mix well, put in pork ribs,
Add 1 1/2 tbsps corn starch and ensure ribs are fully coated.
At this point there should not be any liquid left.
Marinate overnight for best results; if you run out of time, 30 minutes will do. For this batch I marinated it for 7 hours.
Steaming
Set up steamer big enough to accommodate the pan of ribs. Otherwise, steam in batches.
Arrange the ribs on a plate that can stand steam, no plastic please.
Put on top
2 tbsps salted black beans
2 tbsps thinly sliced leeks
1 pc red chili thinly sliced diagonally ( optional)
Check after an hour to see if pork is already tender, and it still needs another half an hour Note that steaming smaller portions of meat may tenderize faster.
Steam for 1 1/2 hours or until meat is tender.
Another way to tenderize the pork is to use the pressure cooker.
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