Ingredients
- 500g pork spare ribs
- 2 tbsp salted black beans, well washed
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp Chinese rice wine or dry sherry
- 1 tbsp fresh ginger, grated
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 garlic cloves, crushed
- 1 small red chilli, sliced
- 2 tsp cornflour
- 2 tbsp coriander leaves
Method
Ask your butcher to cut the spare ribs into 5cm wide strips instead of the more normal 8cm wide, or shop at a Chinatown butcher, where they will be suitably prepared. Trim off any excess fat, and cut between the bones into 2-3cm bite-size pieces. Wash well and dry thoroughly.
Rinse the black beans thoroughly in a bowl of cold water and drain. Place in a big bowl and lightly mash. Add the salt, sugar, rice wine or sherry, ginger, oyster sauce, soy sauce, sesame oil, garlic, chilli and cornflour, mixing well. Add the ribs and toss well to coat. Marinate for at least 1 hour.
Arrange the ribs in 4 or 6 small heatproof shallow Chinese sauce bowls or on one large heat-proof platter, and steam in a bamboo steamer over simmering water, covered, until tender - about 45 minutes.
To serve
