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1 tbsp black beans
1 tsp oil
1 tbsp grated ginger
1-2 cloves garlic, crushed
1-2 tsp chopped fresh chilies
2 tbsp Chinese wine or sherry
2 tsp soy sauce
2 tsp caster sugar
500g pork ribs, cut into bite-sized pieces |
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Method :
Soak the black
beans in 2 tablespoons water for 10 minutes; rinse. Heat the oil in a
frying pan, add the ginger, garlic and chili and stir-fry over medium heat
for 1 minute. Add the black beans, wine, soy sauce and sugar; cook for
another minute, stirring constantly. Pour sauce over the ribs, tossing
well to coat. Cover and refrigerate for 1 hour. Line the base of a bamboo
or metal steamer with baking paper. Arrange the ribs, well spaced, on the
paper. (Cook in batches, if necessary) Place the steamer over a pan of
simmering water, cover and cook the pork for about 30 minutes or until
firm to touch and cooked through. Serve with chili sauce, if desired.
Serves 4-6
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