Tag Archives: ribs

Dim Sum Style Steamed Pork Spare Ribs (ซี่โครงหมูนึ่งเต้าซี)

We always order this when we go to yum cha.

When you first start steaming, it’ll look quite dry. But by the end of steaming time, they should be swimming in amazing flavoursome sauce!

Serves: 2-3

What you need:
  • 700 g Pork spare ribs, cut into 1 inch pieces
  • 2 tsp Sugar
  • 1 tsp Salt
  • 1 tsp Sesame oil
  • 1/4 tsp White pepper powder
  • 3 Tbsp Corn flour
  • 1 Tbsp Water
  • 2 Tbsp Oil
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Salted black bean
  • 1-2 Fresh red chillies, de-seeded, and cut into small pieces
How to put this together:
  1. Mix together pork ribs + sugar + salt + sesame oil + white pepper powder + corn flour + water. Marinade overnight (or at least a few hours).
  2. The next day: take the pork ribs out from the fridge 30 mins before you’re ready to cook.
  3. Soak salted black bean in hot water for 5 mins, drain, then chop roughly
  4. Heat oil in a pan, add garlic + salted black bean. Fry until fragrant.
  5. Add marinated pork ribs. Fry briefly until they’re well mixed. Transfer to a plate you’ll use for steaming.
  6. Steam the pork ribs (high heat) for 30-45 mins (the longer steaming time = more tender meat). Give it a stir every 10-15 mins to ensure even steaming (and make sure the water has not gone dry). On the last stir, sprinkle over chopped red chillies.
  7. Serve immediately.

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Dim Sum Style Steamed Pork Spare Ribs

We always order this when we go to yum cha. When you first start steaming, it’ll look quite dry. But by the end of steaming time, they should be swimming in amazing flavoursome sauce!
Course Main Course, Side Dish
Cuisine Chinese
Keyword Chinese, Pork, Spare Ribs, Steamed
Prep Time 12 hours 15 minutes
Cook Time 45 minutes
Servings 2 people

Ingredients

  • 700 g Pork spare ribs cut into 1 inch pieces
  • 2 tsp Sugar
  • 1 tsp Salt
  • 1 tsp Sesame oil
  • 1/4 tsp White pepper powder
  • 3 Tbsp Corn flour
  • 1 Tbsp Water
  • 2 Tbsp Oil
  • 2 Tbsp Garlic minced
  • 2 Tbsp Salted black bean
  • 1-2 Fresh red chillies de-seeded, and cut into small pieces

Instructions

  • Mix together pork ribs + sugar + salt + sesame oil + white pepper powder + corn flour + water. Marinade overnight (or at least a few hours).
  • The next day: take the pork ribs out from the fridge 30 mins before you’re ready to cook.
  • Soak salted black bean in hot water for 5 mins, drain, then chop roughly
  • Heat oil in a pan, add garlic + salted black bean. Fry until fragrant.
  • Add marinated pork ribs. Fry briefly until they’re well mixed. Transfer to a plate you’ll use for steaming.
  • Steam the pork ribs (high heat) for 30-45 mins (the longer steaming time = more tender meat). Give it a stir every 10-15 mins to ensure even steaming (and make sure the water has not gone dry). On the last stir, sprinkle over chopped red chillies.
  • Serve immediately.

Braised Pork with Chinese Spices (หมูตุ๋น)

Serves: 6

What you need:

  • 1-1.2 kg pork (I use 500g thick-cut pork steak + 700g pork ribs)
  • 2 inch cinnamon stick
  • 4 star anise
  • 2 tsp black peppercorn
  • 2 tsp sechuan peppercorn
  • 2 tsp coriander seeds
  • 10 cloves garlic
  • Few coriander roots (optional)
  • Salt
  • Light soy sauce
  • Oyster sauce
  • Sweet soy sauce

How to put this together:

  1. On medium heat, pan roast the dry spices: star anise + black peppercorn + sechuan peppercorn + coriander seeds
  2. Put pork + ribs + star anise + black peppercorn + sechuan peppercorn + coriader seeds + garlic + coriander roots + 2 tsp salt in a pressure cooker pot. Add 1.5 litre water. Bring to boil, and pressure cook for 20 mins. Or simmer slowly until tender (2-3 hrs)
  3. Remove pork & pork ribs from the soup
  4. Drain the soup through a sieve to remove spices bits
  5. Add 0.5 litre of water (or more if you simmered instead of using pressure cooker). You want enough soup for 6 bowls of noodle soup
  6. Season with light soy sauce (start with 3 Tbsp) + Oyster sauce (start with 2 Tbsp) + Sweet soy sauce (start with 1 Tbsp).
  7. Taste, and add more seasoning if required. You want the soup to be a combination of sweet & salty.
  8. Put pork back into the bits-free soup
  9. Simmer for another 5 minutes
  10. Eat with steamed rice (and chilli sauce) or make Thai braised pork noodle soup. Recipe is coming!

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Braised Pork with Chinese Spices

Course Main Course, Soup
Cuisine Chinese
Keyword Chinese, Pork, Soup
Prep Time 0 minutes
Cook Time 1 hour
Servings 6 people

Equipment

  • Pressure Cooker

Ingredients

  • 1-1.2 kg pork I use 500g thick-cut pork steak + 700g pork ribs
  • 2 inch cinnamon stick
  • 4 star anise
  • 2 tsp black peppercorn
  • 2 tsp sechuan peppercorn
  • 2 tsp coriander seeds
  • 10 cloves garlic
  • Few coriander roots optional
  • Salt
  • Light soy sauce
  • Oyster sauce
  • Sweet soy sauce

Instructions

  • On medium heat, pan roast the dry spices: star anise + black peppercorn + sechuan peppercorn + coriander seeds
  • Put pork + ribs + star anise + black peppercorn + sechuan peppercorn + coriader seeds + garlic + coriander roots + 2 tsp salt in a pressure cooker pot. Add 1.5 litre water. Bring to boil, and pressure cook for 20 mins. Or simmer slowly until tender (2-3 hrs)
  • Remove pork & pork ribs from the soup
  • Drain the soup through a sieve to remove spices bits
  • Add 0.5 litre of water (or more if you simmered instead of using pressure cooker). You want enough soup for 6 bowls of noodle soup
  • Season with light soy sauce (start with 3 Tbsp) + Oyster sauce (start with 2 Tbsp) + Sweet soy sauce (start with 1 Tbsp).
  • Taste, and add more seasoning if required. You want the soup to be a combination of sweet & salty.
  • Put pork back into the bits-free soup
  • Simmer for another 5 minutes
  • Eat with steamed rice (and chilli sauce) or make Thai braised pork noodle soup. Recipe is coming!