Entree: Hong Kong – Northern Culinary Region – 豉汁蒸排骨 ➤ Chǐzhī zhēng páigǔ (Pork spare ribs marinated with fermented black beans and aromatics, then steamed until tender)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1.5 lb pork spare ribs, cut into 1–2 in (2–5 cm) pieces
- 2 tbsp fermented black beans, rinsed and roughly chopped
- 2 cloves garlic, minced (about 0.21 oz)
- 1 tbsp fresh ginger, finely grated
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp sugar
- 1 tbsp cornstarch
- 2 tbsp (30 ml) water (to make a light slurry with cornstarch)
- 1 tbsp (15 ml) vegetable oil
- Freshly ground white pepper, a pinch
- 2 scallions, thinly sliced for garnish

Show original ingredient measurements

- 1.5 lb (680 g) pork spare ribs, cut into 1–2 in (2–5 cm) pieces
- 2 tbsp (30 g) fermented black beans, rinsed and roughly chopped
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (8 g) fresh ginger, finely grated
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (4 g) sugar
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) water (to make a light slurry with cornstarch)
- 1 tbsp (15 ml) vegetable oil
- Freshly ground white pepper, a pinch
- 2 scallions, thinly sliced for garnish

Instructions

Gram weights below are shown as approximate US weights.

1. Prepare the black beans: Rinse fermented black beans under running water to remove excess salt, then coarsely chop and mash with minced garlic and grated ginger.
2. Marinate the ribs: In a bowl combine the mashed black beans mixture, 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) oyster sauce, 1 tbsp (15 ml) Shaoxing wine, 1 tsp (5 ml) sesame oil, 1 tsp sugar, 1 tbsp cornstarch, 1 tbsp (15 ml) vegetable oil, and a pinch of white pepper. Add the 1.5 lb spare ribs and toss to coat thoroughly. Marinate 30 minutes at room temperature or up to 2 hours in the refrigerator.
3. Arrange for steaming: Place marinated ribs on a shallow heatproof plate or in a shallow steaming dish in a single layer as much as possible. Mix 2 tbsp (30 ml) water with a little extra cornstarch if needed to loosen the sauce and pour over the ribs.
4. Steam: Bring a wok or large steamer to a rolling boil. Steam the ribs over high heat for 12–15 minutes, until meat is tender and cooked through (timing depends on rib size). If ribs are thicker, steam 15–18 minutes.
5. Finish and serve: Remove from steamer, sprinkle sliced scallions over the top, and serve immediately with rice.

1. Prepare the black beans: Rinse fermented black beans under running water to remove excess salt, then coarsely chop and mash with minced garlic and grated ginger.
2. Marinate the ribs: In a bowl combine the mashed black beans mixture, 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) oyster sauce, 1 tbsp (15 ml) Shaoxing wine, 1 tsp (5 ml) sesame oil, 1 tsp (4 g) sugar, 1 tbsp (8 g) cornstarch, 1 tbsp (15 ml) vegetable oil, and a pinch of white pepper. Add the 1.5 lb (680 g) spare ribs and toss to coat thoroughly. Marinate 30 minutes at room temperature or up to 2 hours in the refrigerator.
3. Arrange for steaming: Place marinated ribs on a shallow heatproof plate or in a shallow steaming dish in a single layer as much as possible. Mix 2 tbsp (30 ml) water with a little extra cornstarch if needed to loosen the sauce and pour over the ribs.
4. Steam: Bring a wok or large steamer to a rolling boil. Steam the ribs over high heat for 12–15 minutes, until meat is tender and cooked through (timing depends on rib size). If ribs are thicker, steam 15–18 minutes.
5. Finish and serve: Remove from steamer, sprinkle sliced scallions over the top, and serve immediately with rice.