Steamed Pork Ribs with fermented Bean paste

Steamed Pork Ribs with Fermented Bean Paste

Steamed Pork Ribs with fermented Bean paste

“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…

500 grams of pork consists of a good mixture of prime ribs, meaty ribs and/or three-layered meat, chopped into bite sizes

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

Chopped coriander

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.

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7 Responses

  1. 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.

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