Black beans and black bean sauce are almost exclusive to Malaysian and Singapore Chinese cooking, and go particularly well with pork. Boiling the ribs first ensures a more succulent texture and the meat absorbs the seasonings better.
Ingredients: (Serves 4)
- 8 large meaty pork spare ribs
- 500 ml/17 fl oz/generous 2 cups water
- 30 ml/2 tablespoons light soy sauce
- 15 g/½ oz fresh root ginger
- 3 garlic cloves
- 2 red chilies
- 45 ml/3 tablespoons sesame oil
- 30 ml/2 tablespoons black bean sauce
Cut each rib into 6 cm/2½ inch pieces. Bring the water to the boil in a wok or heavy pan and add the soy sauce. Add the ribs and cook for 20 minutes. Drain, reserving the stock for another dish.
Finely chop the ginger, garlic and chilies. Blend the sesame oil with the black bean sauce and add the ginger, garlic and chilies. Pour the mixture over the cooked ribs in a shallow dish and leave to marinate for several hours.
When ready to cook, lift the ribs out of the marinade and arrange them in a shallow dish. Put the dish in a bamboo steamer, cover and steam the ribs for about 15 minutes until they are heated through and tender.