Photograph of the finished Steamed pork ribs with black bean sauce (pai gwat)

China · Sườn heo hấp đậu xị

Steamed pork ribs with black bean sauce (pai gwat)

30 min Hands-on time + 40 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork ribs Pork ribs 1.4 lb
  • Photograph of Fermented black beans Fermented black beans 1.4 oz
  • Photograph of Garlic Garlic 1.1 oz
  • Photograph of Chilli Chilli 2
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Soy sauce Soy sauce 2 ⅛ tbsp
  • Photograph of Oyster sauce Oyster sauce 1 ⅔ tbsp
  • Photograph of Sugar Sugar 0.6 oz
  • Photograph of Shaoxing Wine Shaoxing Wine 1 ⅔ tbsp
  • Photograph of Tapioca starch Tapioca starch 0.7 oz
  • Photograph of Oil Oil 2 ⅛ tbsp
  • Photograph of Spring onion Spring onion 0.7 oz

Method

  1. 1 Cut the ribs into small, finger-sized pieces, wash them thoroughly, then soak them in cold water for 20 minutes to remove all the blood. Drain well.
  2. 2 Rinse the soybeans briefly, then crush them together with minced garlic and ginger, and sliced chili peppers.
  3. 3 Mix the pork ribs with fermented bean curd, garlic, ginger, soy sauce, oyster sauce, sugar, Shaoxing wine, cornstarch, and cooking oil.
  4. 4 Marinate for 20 minutes to allow the flavors to penetrate, then spread the ribs in a thin layer in a deep dish.
  5. 5 Steam over high heat for 15 minutes until the ribs are tender and the sauce thickens.
  6. 6 Sprinkle chopped scallions and fresh chili peppers on top, and serve immediately in the steamer.

With an appliance

  • Pressure cooker 24 min

    Replace step 5: steam the ribs at low pressure for 8 minutes, then quickly release the pressure so that the small ribs don't dry out; keep step 6 the same.

Start cooking