Thai what in Cantonese
Ingredients: pork spareribs (cut into chunks), garlic, ginger, soy sauce, Chinese cooking wine · 75 min cook time · 415kcal · ~₩16,300
Ingredients
500g pork spareribs (cut into chunks), 3cloves garlic, 1piece ginger, 2tbsp soy sauce, 1tbsp Chinese cooking wine, 0.5tsp toasted sesame oil, 0.5tsp white pepper, 1tsp sugar, 1tbsp Chinese fermented black beans, 2tbsp cornstarch, 0.5cup bell peppers, 2stalks green onion
Instructions
1. Prepare the pork spareribs by ensuring they are cut into chunks. If not, cut them yourself. Transfer the pork into a Ziploc bag for marinating.
2. Pound garlic and ginger into a paste using a mortar and pestle, or mince them.
3. Transfer the garlic and ginger paste into a bowl. Add soy sauce, Chinese cooking wine, toasted sesame oil, white pepper, and sugar.
4. Rinse the Chinese fermented black beans to remove excess saltiness. Add them to the marinade without mashing.
5. Pour the marinade into the Ziploc bag with the pork ribs. Mix well to ensure every piece is coated. Marinate for at least 30 minutes, or ideally overnight in the refrigerator.
6. After marinating, transfer the pork into a big mixing bowl. Toss with cornstarch until all the sauce is absorbed by the pork and there's no liquid pooling at the bottom.
7. Transfer the pork into a heat-proof bowl that will fit into your steamer setup.
8. Set up your steamer. Place the bowl with pork into the steamer while the water is still heating up. Once the lid is closed, turn up the heat.
9. Steam the pork for 30 to 40 minutes, depending on the size of the pork pieces, until tender.
10. About 5 minutes before the pork is done, add bell peppers to the steamer for some color and to cook slightly.
11. Once cooked, remove from the steamer. If desired, transfer the pork to a different serving plate and scoop off any excess fat.
12. Garnish with chopped green onion. Close the lid for about a minute to wilt the green onions and distribute their flavor.
13. Serve hot, either on its own as part of a dim sum meal or with rice.
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