“Cook more rice! This dish you are about to cook surely whets your appetite.. Prepare to go for second serving with this flavourful juicy pork ribs topped on your rice!”
Finally had some time to update my site. I have still been cooking, despite busy and tiring schedule at work. However, I need to stretch a bit more of my time to share them with you here, after all the priorities like family, child, household chores come first. I know you can understand… (smile).
Oh well, if you have been as busy or even busier than I do, don’t ever give up home cooking, k? I am going to share this recipe which takes you just 5 minutes of your time to prepare and 15 minutes to leave it to cook, and you will be free to do your own stuff before returning to serve!
Both ingredients and cooking method of this pork dish are simple. I am sure you will be able to buy it anywhere in the Asian supermarkets or Chinatown of your country, if you are not staying in the Asia.
Let’s see…
Ingredients
500 grams of pork consists of a good mixture of prime ribs, meaty ribs and/or three-layered meat, chopped into bite sizes
Seasoning:
1 tablespoon of minced fermented bean paste (豆瓣酱)
1 teaspoon of light soy sauce
1 teaspoon of chili oil or sesame oil
1 teaspoon of grounded white pepper
1 teaspoon of sugar
2 cloves of garlic, minced
1 tablespoon of potato starch
2 red chilies, chopped
Garnishing
Chopped coriander
Method
1) Season pork ribs with listed seasoning, for about 15 – 20minutes.
2) When ready to steam the seasoned pork ribs, add in potato starch and mix well. Sprinkle red chili. Then, put it to steam for 20 minutes. Garnish and serve with hot steamed rice.
A portion of my steamed pork ribs counts about 250kcal.
Tips: Choice of pork/ ribs parts depends on your liking.
* Use Bird’s eyes chili or jalapeño chili, if hotter preferred.
* If you do not have chili oil at home, don’t bother to get it just for this. Get the spicy minced soy bean paste which consists of chili oil in it. Otherwise, use sesame oil yielding a less spicy flavour, but will keep your dish moist, still.
Angie July 26, 2011
Can I use spicy 豆瓣酱 instead to get the spicy taste?
PatriCa BB July 28, 2011
Hi Angie,
Can. You may use either spicy or non spicy broad bean paste aka 豆瓣酱.
a August 24, 2011
Hi, can i check with you what fermented bean paste you using ?? you mean the black beans or brown de.
a August 24, 2011
Hi, can i check with u the 豆瓣酱 is the black beans or the brown . Quite confused ?? Thanks
PatriCa BB August 25, 2011
Hi a,
It’s brown paste.
JL June 4, 2014
Hi Patricia, I really like your blog and sharing of recipes. For this dish, can I replace potato starch with the normal corn flour? Thanks.
PatriCa BB June 5, 2014
Hi JL,
Thanks for liking my blog…. Yes, you may try… I guess it works almost the same…