Steamed Pork Ribs with Cured Pork
This hearty steamed dish combines pork ribs and slices of cured pork for a rich, savory flavor that is especially good with rice. The cured pork is first rendered with chili powder, then layered over the ribs and pressure-steamed until fragrant and tender.
Ingredients
- 200 g pork ribs
- 1 small piece cured pork
- Seasonings: see step 8
Steps
- 1
The ribs I used here were frozen, so I recommend blanching them first. When blanching, add 1 spoonful of Shaoxing wine or Huadiao wine to remove any gaminess. If using fresh ribs, soak them in clean water for 1 hour after buying them to draw out the blood; then there is no need to blanch. You can season them with a little salt and a small amount of minced ginger and marinate for 10 minutes for basic flavor.
- 2
After blanching the ribs, drain well and place them in a bowl for later use.
- 3
Slice the cured pork thinly, blanch it as well, and remove it.
- 4
Heat some oil in a pan, add the cured pork, and stir-fry it to render some of its fat.
- 5
Add 1 spoonful of dried chili powder and stir-fry until fragrant and the red chili oil comes out.
- 6
Then remove the cured pork and place it on top of the ribs.
- 7
For seasoning, refer to the image above. If you do not like spicy food, use less or skip the dried chili powder, but Liuyang fermented black beans are a must.
- 8
Steam directly in a pressure cooker for 15 minutes.
- 9
How is it? Just tell me, doesn't it smell amazing?
- 10
This is so good you might end up eating three bowls of rice with it.
- 11
A fragrant, rice-friendly plate of steamed pork ribs with cured pork is ready. Have you learned it? Save it and give it a try.
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