Steamed pork rib is a Cantonese style dim sum dish that can be found in every dim sum restaurant.
The best kind of ribs to use are pork spare ribs or baby back ribs (小排骨). This cut of rib is tender with the right amount of fats. If in doubt, simply let your butcher at your local market know you are making steamed pork ribs and to cut them into small bite size pieces.
To achieve that smooth silky texture and tender bite just like they would serve at dim sum restaurants, you’ll need to coat the pork ribs TWICE with potato or corn starch. Once during the marinating process and another before steaming.
Ingredients:
500 g baby pork ribs – cut into small cubes
3 cloves garlic – minced
3 thin slices ginger – minced
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp Shaoxing wine / cooking wine
1 tsp salt
½ tsp sugar
Few dashes white pepper
1 tbsp potato starch / corn starch
Before steaming:
1 tbsp potato starch / corn starch
1 ½ tbsp cooking oil
Garnish:
Chopped spring onion
Sliced red chili
Serves 2 to 3
Clean the pork ribs by adding 2 tbsp of potato starch. You could use corn starch as well.
Rub and massage the starch with the ribs. This is to clean off the excess blood from the pork and get rid of the porky smell.
Rinse and wash off the starch for a few times. Drain well. The ribs will look pale and clean.
Place pork ribs in a large bowl and add in the rest of the ingredients. Mix well and cover with cling wrap. Let them marinate in the fridge for about 1 to 2 hours.
Bring the pork ribs to room temperature about 30 mins before steaming.
Add in another tbsp of starch and cooking oil.
Mix well and transfer onto a heat-proof plate. Pour the rest of the marinade on top of the ribs.
If you are using a wok and steaming rack, make sure the water is boiling before placing in the pork ribs. Cover and steam over medium heat for 30 to 40 mins.
Top with some chopped spring onion and red chilli and serve immediately.
- 500 g baby pork ribs – cut into small cubes
- 3 cloves garlic – minced
- 3 thin slices ginger – minced
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine / cooking wine
- 1 tsp salt
- ½ tsp sugar
- Few dashes white pepper
- 1 tbsp potato starch / corn starch
- Before steaming:
- 1 tbsp potato starch / corn starch
- 1 ½ tbsp cooking oil
- Clean the pork ribs by adding 2 tbsp of potato starch. You could use corn starch as well.
- Rub and massage the starch with the ribs. This is to clean off the excess blood from the pork and get rid of the porky smell.
- Rinse and wash off the starch for a few times. Drain well. The ribs will look pale and clean.
- Place pork ribs in a large bowl and add in the rest of the ingredients. Mix well and cover with cling wrap. Let them marinate in the fridge for about 1 to 2 hours.
- Bring the pork ribs to room temperature about 30 mins before steaming.
- Add in another tbsp of starch and cooking oil.
- Mix well and transfer onto a heat-proof plate. Pour the rest of the marinade on top of the ribs.
- If you are using a wok and steaming rack, make sure the water is boiling before placing in the pork ribs. Cover and steam over medium heat for 30 to 40 mins.
- Top with some chopped spring onion and red chilli and serve immediately.
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