This Steamed Pork Ribs with Bean Paste (Taucu) is my favourite steam Chinese recipe. It is so comforting, healthy and the best part is, it takes less than 10 minutes to prepare with only 4 ingredients. This dish has a umami savoury taste from the Bean Paste (Taucu). I make this on repeat every week! My Dad cooks this dish very often too!
WHAT IS BEAN PASTE “TAUCU”?
Taucu is a salty fermented bean paste. It is made with soy beans and adds a lot of umami flavour to any dish. It is sold in whole bean or minced form or spicy. We use this paste in a lot of chinese recipes. It is quite similar to doubanjiang (a popular bean paste in China) but doubanjiang uses mainly broad beans.
WHY YOU’LL LOVE THIS RECIPE
- Only 10 MINUTES prep time, no need to marinate!
- Very delicious and comforting, enjoy with a warm bowl of rice.
IIMPORTANT COOKING TIPS
Pork Ribs defrosted to room temperature before steaming
The pork ribs need to fully defrosted so that the meat is cooked thoroughly. The time provided is based on the pork ribs being defrosted to room temperature.
Place the plate above the water level
The water level should be below the plate, so that when you steam the water does not splash into the dish
The water in the wok needs to be boiling before placing the pork ribs in the wok to steam
If the water is not boiled, it will affect the steam time
The type of plate used for steaming will affect the steam time
You can use stainless steel, ceramic or glass (steam proof) plate to steam. However, the timing is different for different types of material. If you use stainless steel, the pork will cook faster.
Check the water level while steaming
You’ll need to add water when the water level is low. This is to prevent the wok from burning. Also, with more water volume, the heat level is higher.
Adjust cooking time to suit your preference
Steam for 25 minutes if you prefer the pork ribs to be chewy and springy. Steam for at least 45 minutes if you like soft and tender meat. I personally like it soft and tender, so I steam for at least 45 minutes until the oil is rendered from the meat. You will see some oil on the surface of the soup.
CUSTOMISE RECIPE TO YOUR TASTE
The ingredients and seasoning in this recipe is based on my preference. Feel free to customise the saltiness, sweetness and spiciness to your taste.
FREQUENTLY ASKED QUESTIONS
I DO NOT HAVE A STEAM BASKET?
If you don’t have a steam basket, you can use a normal steamer. There may be water condensation but it should not have much adverse effect on the dish
CAN I SUBSTITUTE THE TAUCU?
The taucu has a specific taste profile, so technically, no. You can still substitute with other types of fermented bean paste like doubanjiang but the taste profile will be different.
CAN I MAKE IT SPICY?
Yes, absolutely! This is a basic recipe, you can add bird’s eye chilli (chili padi) or chilli oil.
- 400+/- grams pork ribs 400+/-克排骨
- 1 heap tablespoon bean paste (taucu, doubanjiang) 1 大汤匙 豆酱、豆瓣酱
- pinch of sugar 少许糖
- 6 cloves garlic, minced 6 瓣大蒜，切碎
- bird’s eye chilli, cili padi (optional) 辣椒 (可选)
- Red Chilli 红辣椒
- Coriander 香菜
- Wash the pork ribs thoroughly.
- Add pork ribs, taucu, minced garlic, sugar into a mixing bowl.
- Mix well and transfer to a plate suitable for steaming.
- Place water in a wok and bring to a boil.
- Place the plate onto a steam rack and steam for 25 - 45 minutes (25 minutes for chewy springy meat, at least 45 minutes for tender meat) (Note: If the water in the wok runs low, remember to add more water)
- Garnish with coriander and chilli and serve warm with rice.