Dim Sum Steamed Pork Ribs with Black Bean & Taro

⏱ 45 min · Serves 4

A dim sum trolley classic you can nail at home: bite-sized pork ribs marinated in funky fermented black beans and garlic, steamed over pillowy chunks of taro that soak up all the savoury juices. Sticky, garlicky and deeply comforting.

Per serving: 468 kcal · 27.0g protein · 25.0g carbs · 29.0g fat

Ingredients

• 600g pork spare ribs, chopped into 3cm bite-sized pieces (ask your butcher)
• 300g taro, peeled and cut into 2.5cm cubes
• 2 tbsp fermented salted black beans, rinsed and lightly crushed
• 4 garlic cloves, finely minced
• 1 tsp finely grated ginger
• 1 tbsp Shaoxing rice wine
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 tbsp cornflour
• 1 tbsp neutral oil
• 1 tsp sesame oil
• 1 red chilli, sliced (optional)
• 2 spring onions, finely sliced
• Steamed rice, to serve

Method

1. Rinse the rib pieces in cold water, drain and pat very dry with kitchen paper. This keeps the finished dish clean-tasting rather than muddy.
2. In a bowl, mix the crushed black beans, garlic, ginger, Shaoxing wine, both soy sauces, sugar, white pepper, cornflour, neutral oil and sesame oil.
3. Add the ribs and massage the marinade in thoroughly. Cover and leave at room temperature for 20 minutes (or up to 8 hours in the fridge).
4. Spread the taro cubes in a single layer in a shallow heatproof dish that fits your steamer, leaving a 1cm gap from the rim.
5. Arrange the marinated ribs over the taro in a single layer and scrape over every last bit of marinade. Scatter the chilli on top if using.
6. Set up a steamer with plenty of boiling water. Steam the dish, covered, over a strong rolling boil for 30 minutes, topping up with boiling water if needed. The ribs should be tender at the bone and the taro creamy.
7. Rest 2 minutes, scatter with spring onions and serve straight from the dish with plenty of steamed rice to mop up the juices.