Authentic Hunan Steamed Cured Pork Ribs
Black Beans

A beloved Hunan classic featuring savory cured pork ribs steamed to tender perfection with pungent fermented black beans, fiery dried chili flakes, and a vibrant crown of scallions.

Ingredients

• 500 g cured pork ribs
• 1 tbsp cooking oil
• 1.5 tbsp fermented black beans
• 1 tsp dried chili flakes
• 1 tsp light soy sauce
• 12 tsp chicken essence
• 2 stalks green onions
• to taste salt

Instructions

1. 1Cut the ribs

   

   Carefully cut the whole cured pork ribs into uniform small pieces using a heavy kitchen cleaver on a sturdy wooden cutting board. If you bought your ribs pre-chopped, you can skip this step entirely and proceed straight to soaking.

   Tip: Ensure your cutting board is stable, as cured ribs can be quite tough and require firm pressure to chop through safely.
2. 2Soak the pork ribs

   

   Place the chopped cured pork rib pieces into a large, clear glass bowl and submerge them in clean water. Add a small pinch of salt to the water and allow the meat to soak for 4 to 6 hours to help draw out excess saltiness and soften the texture.

   Tip: Soaking is essential for cured meats to balance the salinity, so dont rush this process if your ribs are heavily preserved.
3. 3Blanch the meat

   

   Bring a pot of water to a rolling boil and gently pour in the soaked cured ribs. Blanch them for approximately ten seconds to remove any surface impurities and excess oil, then quickly remove them and transfer them to a clean bowl.

   Tip: Keep the blanching time short—around 10 seconds—to prevent cooking out too much of the signature cured flavor.
4. 4Season the ribs

   

   Place the blanched pork ribs into a white ceramic bowl. Drizzle with a little cooking oil, then scatter a handful of savory fermented black beans and dried chili flakes over the meat to layer in rich depth and heat.

   Tip: The fermented black beans provide a deep umami flavor that pairs perfectly with the salty-smoky notes of the cured pork.
5. 5Steam the ribs

   

   Gently set the white bowl of seasoned ribs directly into a bamboo steamer basket. Cover the steamer with its lid and steam over high heat for approximately 30 minutes until the pork becomes tender and juicy.

   Tip: Make sure the water in your steamer pot is sufficient to last for the full 30-minute steaming duration.
6. 6Enhance color and flavor

   

   Carefully open the steamer after 30 minutes. Drizzle a small amount of soy sauce onto the hot ribs to enrich their color, and sprinkle over a pinch of chicken essence to boost the savory profile. Stir everything thoroughly to combine.

   Tip: Be conservative with the soy sauce; the ribs already contain residual salt from the curing process.
7. 7Stir in the seasonings

   

   Add soy sauce for a richer color and chicken essence to boost the savory depth. Carefully use chopsticks to toss and mix the steamed pork ribs thoroughly, ensuring the seasonings blend evenly with the released cooking juices.

   Tip: Mix gently to avoid breaking up the ribs, as the meat becomes quite tender after steaming.
8. 8Transfer and garnish

   

   Move the savory ribs from the large steaming dish into a smaller, neater serving bowl. Garnish the dish by sprinkling a handful of freshly chopped green onions across the top for a vibrant pop of color and freshness.

   Tip: For the best presentation, pile the ribs slightly high in the center of the serving bowl before topping with the green onions.

Storage & Reheating

Burn It Off

Frequently Asked Questions