Steamed Pork Spare Ribs with Black Bean Sauce

I have been tweaking this dish for months now. It was missing that 'something' until I finally managed to get my hands on the illusive ingredient - preserved salted plums (wet suen mui) carried all the way back from Malaysia. I did try to substitute with dry salted plums (dry suen mui) but it just didn't quite work.

If you like to eat the steamed spare ribs at dim sum restaurants, then this is the dish for you. Not difficult as everything is thrown in to marinate and steam.

Ingredients
1 kg pork spare ribs (cut to bite sizes)

4 clove chopped garlic
2 thin slice ginger, julian
1 chilli, sliced (optional)

2 Tbsp soya bean paste, mashed
2 Tbsp salted fermented black beans, mashed
2-3 wet sour plum (suen mui)
4 tsp shao hsing chinese wine
½ tsp dark soy sauce
½ tsp sesame oil
2 tsp plum sauce
2 tsp corn flour
pinch sugar
dash pepper



Method
1. Mix all the ingredients together and leave to marinate for at least 1 hour in the fridge.

2. Steam in the pressure cooker for 30-45 minutes. On normal stove steam on medium high flame until tender.

3. Garnish with spring onions and serve with rice or noodles.


Tip
1. Steaming times are approximate only as it is dependent on the quality of meat on the ribs.
2. The cooked spare ribs freezes well. Freeze in airtight containers.