steamed black bean ribs

Whenever we go to yum cha as a family we always order at least two bamboo steamers full of ing pai gwut-bite-sized pieces of juicy pork ribs seasoned with fermented black beans. If you are a chopstick novice you will have lot of fun trying to pick them up because of the glossy sauce that coats each rib. But once you get the little nugget into your mouth you will experi-ence the mark of an excellent jing pai: meat that pops off the bone with just the slightest encouragement.

Serves 250g rack of pork ribs 2 tsp cornflour 14 tsp salt tsp granulated sugar 14 tsp light soy sauce 1 tsp vegetable oil 112 cloves garlic, roughly diced 12 tsp finely diced ginger 12 tbsp fermented black beans, rinsed and drained 1 Slice between each bone to divide the rack into individual ribs. Place a rib on its side on the chopping board and use a cleaver to carefully divide it into bite-sized pieces. This is best done by using the corner of the blade nearest to the handle to strike the rib bone, as this generates the greatest force.

If you are not confident about keeping your fingers while doing this, ask your butcher to do it for you.

2 Put the ribs into a large bowl, cover with water and coax the blood out of the bones and meat by carefully massaging them with your hands. Refresh the water as needed until it is almost clear.Drain the ribs in a colander.

3 Tip the ribs back into the bowl and add the cornflour, salt, sugar, light soy sauce and oil. Use one hand to massage all the seasonings into the ribs and to evenly distribute them. Now massage in the garlic, ginger and fermented black beans.

4 Arrange the ribs on a steam-proof plate(or steamer)in a single layer and steam for 8 minutes until there is no pinkness left around the bones.

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