Description
A Dim Sum/Xiaochi staple where bite-sized pork spare ribs are massaged with a sauce of fermented black beans (Douchi) and garlic, steamed soft in a small bamboo steamer (or plate).
Restaurants serving Steamed Spare Ribs with Black Bean Sauce
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- [Pai Gu Prep] Chop bone-in pork spare ribs (Pai Gu) small, about the 'size of a thumb joint'. Wash repeatedly in water to remove blood and odor.
- [Magic Sauce] Mix minced 'Douchi (preferably Taiwanese wet Yinshi)', grated garlic, soy sauce, sugar, a little oyster sauce, and rice wine.
- Put drained ribs in a bowl, add the sauce, 'potato starch', and a little oil; massage by hand to meld thoroughly (starch coats meat, preventing dryness when steamed).
- Arrange without overlapping on a small flat plate (or small Dim Sum steamer).
- Steam vigorously on high for '15-
- mins' until meat falls easily from bone.
- Garnish with scallions or chili to finish.
Learn more Spice, substitutes, tips
Key spices
Deep fermented Douchi aroma and garlic
Substitutes at Japanese supermarkets
Sliced pork (lacks umami from around the bone)
Pairing
White Rice or warm Taiwan Tea (Pu'er tea、etc.)
Trivia
[For Everyone] Originally Cantonese (Dim Sum) derived, fully established as a side menu in Taiwanese Xiaochi shops (like Lu Rou Fan shops) or home cooking. Steaming drops excess fat, coating meat only in Douchi's salt/umami, making it lighter than it looks. 'Spitting out small bones while eating' is daily Taiwanese scenery.
Eating tips & etiquette
[Unique Eating] Scrape the 'umami-condensed meat' around the small bones with your front teeth, pouring the Douchi extract left on the plate over rice to eat!
Allergen
Pork, Soy, Wheat (from soy sauce)