Ingredients

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• 600g pork spare ribs (from a Chinese butcher if possible)

• ½ cup cornflour

• oil, for shallow frying

• 1 tablespoon salted black beans, rinsed and roughly chopped

• 1 red chilli, chopped

• 1 clove garlic, chopped

• ½ tablespoon chopped ginger

• 2 tablespoons shaoxing wine

• 2 teaspoons sugar

• 1 tablespoon light soy sauce

• ½ teaspoon sesame oil, extra

• ¼ cup chicken stock

• shallots red chilli coriander for garnish

 

Cut spare ribs into 1½ cm pieces.
 

Place cornflour in a bowl. Toss through the pork

 

Heat oil in a wok. Fry the ribs until browned. Drain on absorbent paper and set aside. 

Drain oil from the wok.

Place ribs on a plate. Mix together seasonings and pour over the ribs. Place in a large bamboo steamer over a wok of simmering water. Steam for 20 minutes (replenishing water if necessary).

Serve garnished with shallots, chilli and coriander.

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