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Steamed pork ribs with taucu fermented bean paste garnished with coriander next to a jar of taucu
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Steamed Pork Ribs with Taucu

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 2 servings

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.