Easy Chinese steamed pork spare ribs with garlic and chilli
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Easy Chinese steamed pork spare ribs with garlic and chilli

45
mins
3-4
people

Susan says

When I was growing up in California, in the United States, my mother cooked dinner for me and my brothers almost every night. Sometimes she made what I call “PTA moms’ food” – child-pleasing recipes that the mothers would share with each other – but more often, she cooked delicious and easy home-style Chinese dishes, such as this one.

Have the butcher cut the pork spare ribs into pieces; it's very difficult to do it yourself.

Ingredients
600g (21oz)
pork spare ribs, cut through the bone into 2cm (⅞ inch) pieces
20ml (4tsp)
light soy sauce
20ml (4tsp)
sake or Chinese rice wine (or substitute dry sherry)
½tsp
fine sea salt
1tsp
granulated sugar
1½tsp
cornstarch
10ml (2tsp)
cooking oil
3-4
garlic cloves, peeled
1
red banana chilli, or another type of long, mild chilli
2-3
red bird’s-eye chillies, or another type of small, hot chilli, such as serrano
2-3
spring onions
Directions

Rinse the pork ribs and drain them well. Put them in a bowl and add the soy sauce, rice wine, salt, sugar, cornstarch and oil, then mix thoroughly. Leave at room temperature while preparing the other ingredients.

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Mince the garlic. Slice the banana chilli on the diagonal into 3mm (⅛in) pieces. Cut the bird’s-eye chilli in half lengthwise and scrape out and discard the seeds. Slice the chillies into 3mm (⅛in) pieces. Mix the garlic and both types of chillies with the pork. Spread the ingredients in a shallow heat-proof serving dish.

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Place a metal rack with low feet in the bottom of a wok and add water to the depth of about 4cm (1½in). Heat over a high flame until the water boils. Place the dish of pork on the rack, cover with the lid and steam over a medium-high flame for 20 to 30 minutes.

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While the pork is cooking, mince the spring onions. When the pork is fully cooked, sprinkle the spring onions on top and serve with steamed white rice.

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