Steamed Black Bean Spareribs-Microwaved
Cantonese dish generally served at teahouse for Dim Sum. Microwaved instead of steamed! Fast, easy and delicious.
Ingredients
- 1 lb spare ribs (baby back ribs) cut into 1-1.5 inch pieces or sub 1 lb. pork belly or pork butt cut into bite-sized pieces.
- 1 tbsp cornstarch for rinsing ribs
Bowl 1
- 0.50 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp Shaoxing wine
- 1/4 tsp salt
- 1 tsp sugar
- 1-2 tbsp water or low sodium chicken stock Add if using microwave to cook
Bowl 2
- 1 tsp dried mandarin orange peel optional, small thumbnail sized piece
- 1 clove garlic minced
- 1 tsp ginger minced
Bowl-3
- 1 tbsp fermented dried black beans rinsed and dried, smooshed
- 1 tsp sesame oil
- 1 tbsp cornstarch for pork
- 0.50 tsp vegetable oil
Garnish
- red chili pepper, deseeded and deveined a few slices, optional
- 2 green onions sliced
Instructions
- Place our fermented black beans in a bowl, and rinse them under running water for 15-20 seconds. Gently massage the beans as you do this. Drain the water, and set the bowl aside to let the beans rehydrate for a couple of minutes then smoosh them with the back of a spoon. Set asideSoak orange peel in warm water, set aside for 10-15 min. Once soft, dice.
- Slice red chili pepper and green onions. Set aside
- Rinse and dry ribs and place in bowl. Add cornstarch to the ribs, and massage the ribs around to evenly mix the cornstarch around the surface of each rib.
- Rinse the ribs in running water for 1 to 2 minutes, massaging the ribs as you go. Pour out all of the water, and press and squeeze the ribs against a colander to get rid of excess water.
- Wrap the ribs in a thick paper towel, pressing and patting to absorb moisture.
- Place ribs in a large microwavable bowl. Make marinade.
- Combine salt, sugar, light soy sauce, oyster sauce, Shaoxing wine in a small bowl. Mince garlic, ginger, orange peel, and add to a second bowl.
- Add soy mixture and ginger-garlic mixture to bowl of ribs. Mix and massage the bowl of ribs well. Approximately 45-60 seconds to blend.
- Add black beans to the bowl of ribs, mix well.
- Add sesame oil and cornstarch. Mix the ribs to evenly coat each rib with cornstarch. Spread out evenly in bowl. Sprinkle chilis on top and drizzle with remaining 1/2 tbsp of oil. Cover with lid, open the vent on lid if it has one, or leave lid slightly ajar on bowl.
- Microwave on full strength for 5 minutes. Remove, careful it's hot and stir mixture. If it seems dry or the sauce is too thick add 1-2 tablespoons of water or stock. Scatter green onions on top. Place lid back on and microwave for anouther4-5 minutes.
- Remove from microwave and allow to stand for 30-60 seconds. Serve with lots of rice.
Notes
Heat wok on stove, placing a steamer rack in the center of the wok. Add enough boiled water so that it just barely covers the entire steamer rack. Transfer the ribs into the plate you'll be steaming with, being careful not to let any ribs be covered by one another. Add the chili pepper slices, and pour vegetable oil on the ribs.
Cover the wok, set the stove to its highest heat setting, and steam the spare ribs for 20 minutes.
After 20 minutes, turn the heat off, uncover the wok, garnish with the green onions and serve.