Steamed Pork Ribs with Taucu (Fermented Bean Paste Pork Ribs)
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 2
This steamed pork ribs with taucu recipe makes tender pork ribs in a deep, saucy savoury bean paste sauce. It’s my improved take on an earlier taucu pork ribs recipe, tweaked over time until the flavour and texture felt just right. Serve it warm with a bowl of rice for a comforting, saucy meal.
Watch How to Make It
Equipment
La Gourmet Cast Iron Wok 36cm — Shopee | Lazada
Bamboo Steamer — Amazon
What Is Taucu?
Taucu is a fermented soybean paste used widely in Malaysian and Singaporean Chinese cooking. It’s made by boiling and fermenting yellow soybeans until they turn a deep yellow-reddish colour, giving it a salty, savoury flavour and a slightly chunky texture from the whole beans. You’ll find it in the sauces aisle of most Asian supermarkets, sometimes labelled taucheo or bean paste, and it’s a pantry staple for stir-fries, braises, and steamed dishes like this one.
Ingredients You’ll Need
Serves 2
- 400 grams (+/-) pork ribs (400+/-克排骨)
- 1 heaping 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)
- 2 bird’s eye chilli (cili padi), optional (2个鸟眼椒（可选）)
- 1 teaspoon cornstarch (1茶匙玉米淀粉)
- 1/2 tablespoon cooking oil (1/2汤匙食用油)
- 1/2 tablespoon (5 grams) ginger, julienned (1/2汤匙（5克）姜丝)
Garnish (装饰)
- Red chilli (红辣椒)
- Coriander (香菜)
Seasoning (调味)
How to Make Steamed Pork Ribs with Taucu
Step 1 — Marinate the Pork Ribs
Wash the pork ribs thoroughly and drain well. Add them to a mixing bowl with the garlic, taucu, sugar, cornstarch, bird’s eye chilli and julienned ginger, the sugar takes the edge off the taucu’s saltiness. Mix everything together well, then coat the ribs in the oil last so every piece is evenly coated.
Tip: Add the oil last, after everything else is mixed in. Coating the ribs in oil right before steaming helps keep the meat moist and tender as it cooks.
Step 2 — Steam the Pork Ribs
Transfer the marinated ribs to a plate suitable for steaming, spreading them out in a single layer so they cook evenly. Bring water to a boil in a wok, then place the plate on a steam rack. Steam on high heat for 25 minutes if you like the meat chewy and springy, or steam on low to medium heat for about an hour if you prefer it more tender. Top up the water in the wok if it starts running low.
Tip: The steaming method changes the texture, not just doneness. High heat for 25 minutes gives you a firmer, springier bite, while low to medium heat for about an hour breaks the meat down until it’s soft and tender.
Step 3 — Garnish and Serve
Once the ribs are done steaming, garnish with coriander and red chilli, then finish with a few drops of sesame oil. Serve warm with rice.
Tips for the Best Steamed Pork Ribs with Taucu
Use plenty of garlic. Garlic carries most of the flavour in this dish, don’t be shy with it.
Balance the taucu’s saltiness. Taucu is naturally salty, a pinch of sugar rounds out the flavour so it doesn’t taste one-note.
Coat the ribs in oil last. Add the oil after everything else is mixed in, this keeps the meat moist and prevents it from drying out during the longer steam.
Adjust the steam method to your texture preference. Steam on high heat for 25 minutes for chewier, springier ribs, or on low to medium heat for about an hour if you want the meat tender and falling off the bone.
Spread the ribs in a single layer. This helps them cook through evenly.
Keep the water topped up. If you’re going to steam for a longer period, check the wok partway through steaming and add more water if it’s running low so it doesn’t boil dry.
What to Serve with Steamed Pork Ribs with Taucu
These pork ribs pair so well with steamed white rice. The garlicky, savoury sauce is the whole point of spooning it over rice. A simple stir-fried green vegetable on the side rounds out the meal.
Frequently Asked Questions
How long should I steam the pork ribs?
Steam on high heat for 25 minutes if you like the meat chewy and springy, or on low to medium heat for about an hour if you want it soft and tender. Keep the water in the wok topped up so it doesn’t run dry during the longer steam.
What can I use instead of taucu?
Black bean sauce or doubanjiang (chilli bean paste) both work as a substitute, though the flavour will be slightly different. Taucu itself is sold in most Asian supermarkets, sometimes labelled taucheo or bean paste.
What cut of pork should I use?
I use spare ribs cut into small pieces. Ask your butcher to chop them into bite-sized pieces if they aren’t already.
Can I skip the bird’s eye chilli?
Yes. It’s optional and only adds a mild heat. Leave it out if you’re cooking for kids or prefer a milder dish.
Do I need a bamboo steamer for this recipe?
No, any steaming setup works, a wok with a steam rack, a metal steamer, or an electric steamer are all fine. Just make sure the plate fits and the lid closes properly so the steam doesn’t escape.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat by steaming for a few minutes until heated through.
Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.
You Might Also Like:
- Steamed Pork Ribs with Fermented Black Beans
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Steamed Pork Ribs with Taucu
Ingredients
- 400 grams (+/-) pork ribs (400+/-克排骨)
- 1 heaping 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)
- 2 bird’s eye chilli (cili padi), optional (2个鸟眼椒（可选）)
- 1 teaspoon cornstarch (1茶匙玉米淀粉)
- 1/2 tablespoon cooking oil (1/2汤匙食用油)
- 1/2 tablespoon (5 grams) ginger, julienned (1/2汤匙（5克）姜丝)
Garnish (装饰)
- Red chilli (红辣椒)
- Coriander (香菜)
Seasoning (调味)
- a few drops of sesame oil (几滴芝麻油)
Instructions
Step 1 — Marinate the Pork Ribs
- Wash the pork ribs thoroughly and drain well. Add them to a mixing bowl with the garlic, taucu, sugar, cornstarch, bird’s eye chilli and julienned ginger, the sugar takes the edge off the taucu’s saltiness. Mix everything together well, then coat the ribs in the oil last so every piece is evenly coated.
- Tip: Add the oil last, after everything else is mixed in. Coating the ribs in oil right before steaming helps keep the meat moist and tender as it cooks.
Step 2 — Steam the Pork Ribs
- Transfer the marinated ribs to a plate suitable for steaming, spreading them out in a single layer so they cook evenly. Bring water to a boil in a wok, then place the plate on a steam rack. Steam on high heat for 25 minutes if you like the meat chewy and springy, or steam on low to medium heat for about an hour if you prefer it more tender. Top up the water in the wok if it starts running low.
- Tip: The steaming method changes the texture, not just doneness. High heat for 25 minutes gives you a firmer, springier bite, while low to medium heat for about an hour breaks the meat down until it’s soft and tender.
Step 3 — Garnish and Serve
- Once the ribs are done steaming, garnish with coriander and red chilli, then finish with a few drops of sesame oil. Serve warm with rice.
Notes
- Use plenty of garlic. Garlic carries most of the flavour in this dish, don’t be shy with it.
- Balance the taucu’s saltiness. Taucu is naturally salty, a pinch of sugar rounds out the flavour so it doesn’t taste one-note.
- Coat the ribs in oil last. Add the oil after everything else is mixed in, this keeps the meat moist and prevents it from drying out during the longer steam.
- Adjust the steam method to your texture preference. Steam on high heat for 25 minutes for chewier, springier ribs, or on low to medium heat for about an hour if you want the meat tender and falling off the bone.
- Spread the ribs in a single layer. This helps them cook through evenly.
- Keep the water topped up. If you’re going to steam for a longer period, check the wok partway through steaming and add more water if it’s running low so it doesn’t boil dry.
