Zi Pai Gu

Steamed pork ribs with black bean sauce (豉汁蒸排骨) are a cornerstone of Cantonese dim sum, served in bamboo steamers from morning cart service through lunch. At home they make a quick, effortless weeknight dish: marinate, pile into a bowl, steam, eat. The fermented black beans (douchi) provide an intense savoury depth that transforms simple pork into something deeply satisfying.

Serves: 4

Ingredients

• 600 g (1.3 lb) pork spare ribs, cut into 3 cm (1.2-inch) pieces (ask the butcher)
• 2 tbsp (30 g) fermented black beans (douchi), rinsed and roughly chopped
• 4 garlic cloves, minced
• 1 tbsp (15 ml) oyster sauce
• 1 tbsp (15 ml) light soy sauce
• 1 tsp (5 ml) sesame oil
• 1 tsp (3 g) cornstarch
• 1 tsp (4 g) sugar
• 1 tsp (2 g) white pepper
• 1 tbsp (15 ml) Shaoxing rice wine
• 1 tbsp (15 ml) neutral oil
• 2 fresh red chillies, sliced (optional)
• 3 spring onions, thinly sliced
• Small handful of fresh coriander

Instructions

1. Rinse ribs under cold water, drain well, and pat dry.
2. Combine fermented black beans, garlic, oyster sauce, soy sauce, sesame oil, cornstarch, sugar, white pepper, Shaoxing wine, and neutral oil in a bowl. Mix well.
3. Add ribs and toss to coat thoroughly. Marinate at room temperature 30 minutes, or refrigerate up to 4 hours.
4. Spread ribs in a single layer in a heatproof ceramic or glass dish (they can overlap slightly).
5. Set up a steamer over vigorously boiling water. Steam ribs 18–22 minutes until tender and cooked through — the sauce should be bubbling and fragrant.
6. Scatter sliced chilli and spring onions over the top. Serve immediately in the steaming dish, with white rice.

Cook's Notes: Using douchi (fermented black beans) rather than black bean paste gives a more complex, less sweet flavour. A rice cooker with a steam tray works perfectly for this dish. The marinade can be assembled the night before for a nearly instant weeknight dinner.