This is one of the best tasting dim sum around, the semi sticky / slimy, salty, sweet taste is really something to crave for, a dish with more bones than meat but people still keep on ordering. A really simple dim sum to prepare which only cooks for around 20 minutes and preparation is close to none. The ribs used in this dish is a bit different to the normal pork ribs, the part used is the one near the tips where it is more of a cartilage rather than bone. Make sure to buy only those as that’s the key ingredient, it thickens up the sauce and give that slimy texture, so if you go to an Asian Shop ask for the pork rib tips or tell then you will use it for “Pai Gwut” that’s the Chinese name for this dim sum.
If you haven’t tried this yet, I highly recommend this but do use the right ingredients to get it right.
600g pork spare ribs (rib tips, cut into 2 inch pieces)
2 tbsp black beans, chopped
1 tbsp Chinese rice wine
2 tsp cornstarch
1/2 tsp ginger paste
2 cloves garlic, minced
freshly ground black pepper
2 tsp sesame oil
1 tsp sugar
- In a bowl mix together black beans, wine, cornstarch, ginger, garlic, sesame oil and sugar.
- Add pork pieces and coat evenly with marinade. Cover and marinate in room temperature for at least one hour.
- Place a steaming rack on a wok, fill it with water then turn the heat to high. While waiting for it to boil, prepare small saucers, place pork ribs together with the sauce. Place the saucers in bamboo steamers then place it on a the steaming rack. Cook for no more than 20 minutes.