The dish “black bean sauce pork ribs,” also popular known as “豉汁排骨” (chǐ zhī pái gǔ) in Chinese, do you know why is it so popular in China or even the world?
- Unique Flavor: The combination of black bean sauce, which is made from fermented black soybeans, garlic, ginger, and other seasonings, gives the pork ribs a distinctive umami flavor that is both savory and slightly salty.
- Tenderness: When cooked properly, the pork ribs become tender and juicy. The marinade and cooking method, often involving steaming, helps to keep the meat moist and flavorful.
- Cultural Significance: In Chinese cuisine, dishes made with black bean sauce have a long history and are part of traditional Cantonese cooking. They are often served during special occasions and family gatherings because they symbolize warmth and closeness.
- Versatility: While the dish is commonly found in Cantonese restaurants, it can be adapted to different regional tastes and cooking methods. It can be served as a main course or as part of a multi-dish meal.
- Ease of Preparation: Despite its rich flavor, the dish is relatively straightforward to prepare once the ingredients are ready. This makes it accessible for home cooks as well as professional chefs.
- Aesthetic Appeal: The dark color of the black bean sauce contrasts nicely with the lighter meat, creating an appealing presentation that is visually inviting.
Given these factors, it’s no surprise that black bean sauce pork ribs have become a beloved dish in Chinese cuisine and have gained popularity internationally among those who appreciate authentic Asian flavors.
Anyway, do you also know well how to cook it at home?
Cooking “black bean sauce pork ribs” is a delightful culinary experience that can bring out the rich flavors of Chinese cuisine. Here’s a simple recipe to help you prepare this dish:
Ingredients:
- Pork Ribs: About 500 grams (or 1 pound)
- Black Bean Sauce: 2 tablespoons (look for the type labeled “fermented black beans”)
- Marinade:
- 1 tablespoon light soy sauce
- 1 teaspoon sugar (optional, to balance the saltiness)
- 1 teaspoon Shaoxing wine (Chinese cooking wine)
- A pinch of salt
- Freshly ground white pepper to taste
- Additional Ingredients:
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated or finely chopped
- Spring onions (green parts), chopped for garnish
Instructions:
- Prepare the Pork Ribs:
- Clean the pork ribs and cut them into individual pieces or small sections.
- Blanch the ribs in boiling water for a few minutes to remove any impurities and blood. Drain and set aside.
- Marinate the Pork Ribs:
- In a large bowl, mix the light soy sauce, sugar, Shaoxing wine, salt, and white pepper.
- Add the pork ribs to the bowl and mix well to ensure each piece is coated evenly.
- Let the ribs marinate for at least 30 minutes to a couple of hours to allow the flavors to infuse.
- Prepare the Black Bean Sauce Mixture:
- Rinse the black beans under cold water briefly to remove any excess salt.
- Chop the black beans coarsely or mash them slightly with a spoon.
- Mix the minced garlic, grated ginger, and the mashed black beans together.
- Combine and Steam:
- Preheat your steamer.
- Place the marinated pork ribs in a heatproof dish.
- Spread the black bean mixture over the top of the ribs.
- Steam the ribs over high heat for about 20-30 minutes, depending on the size of the pieces and your desired tenderness.
- Serve:
- Once cooked, remove the dish from the steamer and let it rest for a minute or two.
- Garnish with chopped spring onion greens and serve hot with steamed rice.
Tips:
- Make sure to pat the ribs dry before marinating to help the flavors stick better.
- If you prefer a thicker sauce, you can add a little cornstarch mixed with water to the marinade.
- Adjust the seasoning according to your taste preference, adding more or less sugar depending on how salty your black bean sauce is.
This dish is typically steamed, which keeps the meat tender and allows the flavors to penetrate deeply. Enjoy your homemade black bean sauce pork ribs!
