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Chinese Steamed Pork Ribs with Kabocha Squash 豉汁南瓜蒸排骨

Chinese Steamed Pork Ribs with Kabocha Squash and Black Bean Sauce
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5 from 54 reviews

豉汁南瓜蒸排骨 Chinese Steamed Pork Ribs with Kabocha Squash and Black Bean Sauce is a classic Cantonese absolute favourite. This dim sum Chinese restaurant dish is quick and easy to make at home. Simply layer the bottom of the dish with Japanese pumpkin and pork spare ribs and top with black bean garlic sauce - In just 20 minutes, you'll enjoy juicy, tender ribs!

Ingredients

Scale
  • 1 lbs Pork Ribs, cut into bite-sized pieces
  • 1 Whole Kabocha Squash, cubed
  • 5 Cloves of Fresh Garlic, rough chopped
  • 100 g Whole Black Beans
  • 1 Dried Chinese Mandarin Peel, julienne (optional)
  • 4 Slices of Fresh Ginger
  • 1 tsp Kosher Salt
  • Generous amount of Finely Chopped Green Onions for garnish
  • Generous amount of Fresh Cilantro for garnish

 

Pork Rib Marinade

or

 

Instructions

  1. First, wash the pork ribs with cold water and pat dry with a kitchen paper towel.
  2. Cut pork ribs into small bite-sized pieces if desired. Most Asian supermarkets and meat shops will already carry this cut of pork.
  3. Add pork ribs and marinade (whole black beans, minced garlic, Shaoxing cooking wine, ground white pepper powder, brown sugar, dark soy sauce, oyster sauce, corn starch and kosher salt) into a large ziplock bag.
  4. Alternatively, you can use pre-made store-bought Lee Kum Kee Black Bean Garlic Sauce and skip the salt.
  5. Seal the ziplock bag and massage the marinade around the meat until evenly coated.
  6. Place into the refrigerator and let marinate for at least 20 minutes.
  7. Wash the whole Kabocha pumpkin thoroughly with a brush to remove all dirt and debris. Pat dry with a kitchen towel.
  8. Carefully cut the squash into 1 cm thick wedges or cubed pieces.
  9. Layer the squash on the bottom of a steam pan or a large shallow bowl. A dim sum restaurant bamboo steamer basket is not required.
  10. Add the marinated pork ribs and garlic cloves on top of the squash. Include any leftover marinade sauce.
  11. Add a trivet rack stand into the wok, and then add enough water to steam the pork ribs.
  12. Boil water in a large wok on high heat. Once the water is boiling, place the pork ribs in the steam pan onto the trivet rack. Cover the wok lid and steam on high heat for 10 to 15 minutes or until the black bean spareribs are cooked.
  13. Alternatively, for convenience, I prefer to steam the black bean spareribs in my CUISINART steam convection oven for 20 minutes.
  14. Carefully remove from steamer or oven.
  15. Let rest.
  16. Enjoy hot with white jasmine rice.

Equipment

Notes

Most dry goods ingredients, tools and supplies can be purchased at your local Asian grocery store or Amazon Online.

Nutrition

Find it online: https://www.nomss.com/chinese-steamed-pork-ribs-with-kabocha-squash/

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