🍖⭐ Premium

Travers de Porc Vapeur aux Haricots Noirs

Name: Travers de Porc Vapeur aux Haricots Noirs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: CN
Ingredients: 600g pork spare ribs, cut into 3cm pieces (ask your butcher); 2 tbsp fermented black beans, rinsed and roughly chopped; 4 cloves garlic, minced; 1 fresh red chili, sliced; 1 tbsp light soy sauce; 1 tbsp Shaoxing rice wine; 1 tsp sugar; ½ tsp salt; 1½ tbsp cornstarch; 1 tbsp neutral oil; 1 tsp toasted sesame oil; 2 scallions, sliced

⏱

15m

Prépa

🔥

25m

Cuisson

🍽

Portions

📊

EASY

Difficulté

Classique du dim sum : petits travers marinés aux haricots noirs fermentés et à l'ail, cuits à la vapeur.

#chinese#cantonese#dim-sum#pork#spare-ribs#steamed#black-bean#garlic

Portions

Ingrédients

Nutrition

calories390

protein24g

carbs7g

fat29g

fiber1g

Par portion

Étapes

🔒

Cuisinez sans limites

Toutes les recettes débloquées, méthode complète incluse · Mode cuisine mains libres avec minuteurs

Commencer ma semaine gratuite Continuer avec l'accès gratuit

Clean the ribs

Soak the ribs in cold water for 15 minutes to draw out the blood, which gives a cleaner taste. Drain and pat very dry.

⏱15:00

Marinate

Mix the ribs with the black beans, garlic, chili, soy sauce, Shaoxing wine, sugar and salt. Add the cornstarch and oil and mix well. Marinate for at least 30 minutes, or overnight in the fridge.

⏱30:00

Steam

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Clean the ribs

Soak the ribs in cold water for 15 minutes to draw out the blood, which gives a cleaner taste. Drain and pat very dry.

⏱15:00

Marinate

Mix the ribs with the black beans, garlic, chili, soy sauce, Shaoxing wine, sugar and salt. Add the cornstarch and oil and mix well. Marinate for at least 30 minutes, or overnight in the fridge.

⏱30:00

Steam

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Guangzhou, Guangdong📅 Traditional🍖 CN

Steamed spare ribs are one of the essential dishes of yum cha, the Cantonese ritual of tea and dim sum. They arrive in small bamboo steamers alongside har gow and siu mai.

Fermented black beans (dou si) — soybeans salted and fermented until black — have been used in Chinese cooking for over 2,000 years.