Back with more Dim Sum dishes, and today, we are making extra juicy Chinese Steamed Spareribs with Black Bean and Taro. Chinese Steamed Spareribs with Black Bean is a classic dim sum dish that I always order and never realized how easy it is to recreate at home! The spareribs are steamed till tender and are covered by the perfect savory black bean garlic sauce. Chinese Steamed Spareribs with Black Bean is easy to prepare and be a perfect dish to serve this holiday season!
One of the secrets restaurants use to reduce the “smell” of pork is to wash and scrub it with baking soda. Not only does this help the meat become more tender, but it also helps remove the blood and all the excess impurities from the bone. Since this is a steamed dish, it is essential that the pork is thoroughly cleaned to absorb all the garlicky black bean sauce. I also use Taro to help soak in any excess liquid; if you don’t like taro, you can also use pumpkin!
If you never tried fermented black bean, it is salty and savory while filled with umami flavors. I will not lie; when you first open the package, you will be shocked by the smell. It is pungent, but I promise it tastes AMAZING. It is important to always rinse the black bean before using it to wash out the extra saltiness. It is an essential flavor to do a dish; however, if you cannot handle the saltiness, you can also reduce the amount to half or soak the black bean for 5-10 minutes to cut down the flavor.
1.5 lb of chopped Pork Shortribs
½ cup of Baking Soda
2 tbsp of Oyster Sauce
½ tbsp of Sugar
1 tbsp of Soy Sauce
1 tbsp of grated Ginger
4 piece of Garlic grated
1 tbsp of Sesame Oil
1.5 tbsp of Fermented Black Bean (rinsed)
1 cup of Taro
3 tbsp of Corn Starch
MORE DIM SUM DISHES: https://tiffycooks.com/dim-sum-shrimp-rice-noodle-rolls-shrimp-cheung-fun/
- Add ½ cup of baking soda to the pork and scrub the pork for 2-3 minutes, making sure that every piece of meat is washed. Rinse till the water is no longer cloudy, and the bones are clean. Drain and pat dry
- Marinate the pork with oyster sauce, soy sauce, grated ginger, grated garlic, sesame oil, and fermented black beans for a minimum of 2 hours
- After 2 hours, add in corn starch and mix, making sure every piece of pork is coated with the corn starch mixture.
- Place taro at the bottom of the serving bowl and add spare ribs on top. Try not to have the spareribs stack on to of each other for even cooking.
- Steam the spare ribs for 30 minutes or until pork is soft. Garnish with green onion and enjoy!