Steamed Pork Ribs with Fermented Red Bean Curd

Name: Steamed Pork Ribs with Fermented Red Bean Curd
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 serving
Ingredients: 1 pound pork ribs; 1 teaspoon baking soda; 2 cloves garlic; ¼ teaspoon fresh ginger; 1 ½ teaspoons sugar; 1 teaspoon salt; ⅛ teaspoon white pepper; 1 large pinch five spice powder; 1 tablespoon red fermented bean curd; 1 tablespoon Shaoxing wine; 1 teaspoon sesame oil; 2 teaspoons oyster sauce; ½ teaspoon dark soy sauce; 2 teaspoons cornstarch; 1 tablespoon chopped scallion

User Reviews

4.8

12 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings
4
Calories
252 kcal
Course
Main Course
Cuisine
Chinese

Steamed Pork Ribs with Fermented Red Bean Curd

Yara Blevins

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Steamed Pork Ribs with Fermented Red Bean Curd is the perfect umami-packed, make-ahead Chinese dish for busy weeknights.

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Ingredients

Servings

1 pound pork ribs cut into 1-inch pieces (450g)
1 teaspoon baking soda
2 cloves garlic (minced)
¼ teaspoon fresh ginger (minced or grated)
1 ½ teaspoons sugar
1 teaspoon salt
⅛ teaspoon white pepper
1 large pinch five spice powder
1 tablespoon red fermented bean curd
1 tablespoon Shaoxing wine
1 teaspoon sesame oil
2 teaspoons oyster sauce
½ teaspoon dark soy sauce
2 teaspoons cornstarch
1 tablespoon chopped scallion (optional garnish)

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Instructions

Place the ribs in a large bowl and cover them with cold water. Stir and agitate the ribs to rinse them well. Pour out the water, and rinse the ribs again under cold running water. Once the water is clear, leave enough to submerge the ribs, and stir in the baking soda (this will tenderize the ribs and give them a cleaner flavor). Soak for 30 minutes to 1 hour. After soaking, rinse and drain the ribs thoroughly.
Transfer the ribs to a mixing bowl, along with the garlic, ginger, sugar, salt, white pepper, five spice powder, red fermented bean curd, Shaoxing wine, sesame oil, oyster sauce, and dark soy sauce. Mix to coat the ribs evenly. Cover and marinate in the refrigerator overnight, or at least 30 minutes.
Just before steaming, toss the ribs with the cornstarch, incorporating it evenly. The marinade should be clinging to the ribs, with little to no standing liquid.
Spread the ribs evenly across a shallow heatproof dish that will fit into your steamer. Bring water to a simmer in a metal steamer or wok with a steaming rack set in the bottom. Place the dish of ribs onto the rack, cover, and steam over medium heat for 15-20 minutes, until the ribs are opaque and cooked through. Garnish with chopped scallion, if using.

Nutrition Information

Show Details

Calories 252kcal (13%) Carbohydrates 4g (1%) Protein 13g (26%) Fat 20g (31%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 7g Trans Fat 0.2g Cholesterol 64mg (21%) Sodium 1044mg (44%) Potassium 209mg (6%) Fiber 0.2g (1%) Sugar 2g (4%) Vitamin A 15IU (0%) Vitamin C 1mg (1%) Calcium 23mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 252 kcal

% Daily Value*

Calories	252kcal	13%
Carbohydrates	4g	1%
Protein	13g	26%
Fat	20g	31%
Saturated Fat	6g	30%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	7g	35%
Trans Fat	0.2g	10%
Cholesterol	64mg	21%
Sodium	1044mg	44%
Potassium	209mg	4%
Fiber	0.2g	1%
Sugar	2g	4%
Vitamin A	15IU	0%
Vitamin C	1mg	1%
Calcium	23mg	2%
Iron	1mg	6%