Cantonese Steamed Pork Ribs with Black Bean and Garlic

• 1 1/3 lb pork spare ribs, chopped into small pieces
• 1 tsp salt, for washing the ribs
• 1 tbsp cornstarch, for washing the ribs
• 1 tsp white peppercorns, freshly crushed
• 4 clove garlic, minced
• 1 1/2 tbsp fermented black beans
• 2 tbsp cooking oil, heated
• 1 1/2 tbsp light soy sauce
• 1 tbsp oyster sauce
• salt, batay sa panlasa
• 1 tsp sugar
• 1 tbsp cornstarch slurry
• 1 spring onion, sliced (opsyonal)
• 1 red chilli, sliced (opsyonal)
• 1.04 cup water, for steaming

Mga hakbang

1. 1.Use spare ribs or front ribs — tender meat with a good fat-to-meat ratio so they don't dry out when steamed. Ask the butcher to chop them into small pieces so they steam quickly and absorb the seasoning.▶0:22
2. 2.Add a little salt and cornstarch to the ribs and mix well, then rinse them thoroughly under clean water.▶0:39
3. 3.Pat the ribs completely dry with paper towel — this is what gives the steamed ribs a savoury, chewy texture instead of a watery one.▶0:46
4. 4.Wrap the white peppercorns in a paper towel and crush them with the back of a knife. Freshly crushed pepper is far more aromatic than pre-ground, and the towel stops the peppercorns scattering.▶1:03
5. 5.In a small bowl combine the crushed pepper, minced garlic and fermented black beans, then pour hot oil over them to release the fragrance.▶1:16
6. 6.Season the ribs with light soy sauce, oyster sauce, salt, sugar and a drizzle of cornstarch slurry, then mix thoroughly by hand.▶1:20
7. 7.Pour in the garlic and black bean mixture and mix again until every rib is evenly coated.▶1:30
8. 8.Add half a bowl of water to a pot and set a steaming rack inside. Spread the ribs on a plate in a single layer, trying not to overlap them.▶1:50
9. 9.Cover and steam over high heat for 12 minutes, until the ribs are glossy and tender.▶1:59
10. 10.Scatter with sliced spring onion and red chilli and serve hot, ideally over steamed rice.▶2:06