Yen Can Cook ~ Steamed Pork Ribs with Pickled Mustard
Steamed pork ribs is a simple and quick recipe which only requires little preparation and easy cooking techniques. With juicy pork ribs and flavourful sauce from the meat marinade, they’re just perfect when eaten with a bowl of steamed white plain rice.
I’ve shared recipe of Steamed Pork Ribs with Bean Paste & Steamed Pork Ribs with Canned Fried Dace, and here’s another steamed pork ribs recipe to be added into the list.
Ingredients (Serve: 3-4)
400g pork ribs
50g pickled mustard (Sichuan Zha Cai/Za Choy) 榨菜
Sliced red chilies (optional)
Marinade
2 cloves of garlic, minced
1 thumb-sized ginger, minced
1/2 tablespoon cooking wine
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon vegetable oil
1 teaspoon corn flour
Pinch of salt & pepper
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Step 1: Clean the pork ribs then scald in boiling water to remove blood and impurities. Rinse, drain and pat dry, set aside.
Step 2: Julienne the pickled mustard (skip this step if you’re using the shredded Zha Cai in packet) and soak in water for 20 minutes. Drain and set aside.
Step 3: In a bowl mix all the marinade ingredients (except vegetable oil and corn flour), mix to combine. Add in pork ribs (Step 1), mix and let all the pork ribs fully absorbed the marinade. Lastly mix in the cornstarch and vegetable oil, rub evenly on the pork ribs. Leave to marinade for at least 30 minutes.
Step 4: Let the pork ribs return to room temperature, add in the sliced red chilies and julienned pickled mustard, mix well.
Step 5: In a wok, bring water to boil then place the marinated pork ribs in the steamer and steam over middle high heat for 25 minutes or until cooked.
Step 6: Serve.
HAPPY COOKING! #stayhealthy #staysafe
I love to eat pork ribs but never cooked steamed pork ribs at home because I’m afraid it’ll come out not tender enough. When I braise pork ribs, I braise them for 40 – 50 minutes for it to be tender (and this is braising aka boiling in liquid) so I’ve always wondered if ribs steamed for a shorter duration will be tender enough. Perhaps, I should try it just once to see how tender (or firm) the pork ribs come out….hehe! 😉
Kris, sometimes experienced fail attempts too which the pork ribs came out tough and chewy but I think add in corn starch into marinade will help to tenderize the pork ribs.
I can’t remember if I have ever steamed ribs before. Judging from your dish, it looks very tasty and I might give it a try. I must cook mine less salty since I won’t be eating it with rice.
PH, just reduce the amount of soy sauce or soak the Zha Choy longer to make it less salty.