Hunan Steamed Cured Pork Ribs
Fermented Black Beans (Xiang Cai La Pai Gu)

A classic Hunan delicacy featuring savory, smoky cured pork ribs steamed to tender perfection with pungent fermented black beans and fiery chilies.

Ingredients

• 500 g cured pork ribs
• 1 tbsp high-proof Chinese white liquor (Baijiu)
• 3 fresh red chili peppers
• 4 cloves garlic
• 15 g ginger
• 2 tbsp camellia oil
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp dried chili powder
• 2 tbsp fermented black beans (douchi)
• to taste MSG
• to taste green onions

Instructions

1. 1Boil the whole slab of cured ribs

   

   Place the whole slab of cured pork ribs into a pot of cold water. Bring the water to a boil and let the ribs cook for 20 minutes to soften the meat and help draw out excess salt and surface impurities.

   Tip: Always start with cold water when boiling cured meats; this helps release excess salt and impurities more effectively than placing them directly into hot water.
2. 2Chop the ribs into uniform pieces

   

   Transfer the boiled cured pork ribs onto a sturdy wooden cutting board. Use a sharp heavy cleaver to chop the slab into uniform, bite-sized pieces measuring approximately 3 centimeters in length.

   Tip: Use a firm and swift chopping motion to cut through the rib bones cleanly, preventing any small bone fragments from splintering into the meat.
3. 3Blanch the ribs with white liquor

   

   Place the chopped cured rib pieces into a wok filled with fresh cold water for a second blanching. As the water comes to a boil, pour in a splash of high-proof Chinese white liquor and let it cook for 3 to 5 minutes.

   Tip: Adding high-proof white liquor during the second blanching is excellent for neutralizing heavy gamey odors and enhancing the overall aroma of the cured meat.
4. 4Mince the aromatics

   

   Finely mince the fresh red chili peppers on a wooden cutting board. At the same time, mince the garlic and ginger to prepare all the aromatic toppings needed for later in the recipe.

   Tip: Using a sharp cleaver or chefs knife makes mincing faster and ensures clean cuts without crushing the chilies.
5. 5Stir-fry the ribs until fragrant

   

   Heat a generous amount of camellia oil in a wok over high heat. Add the blanched cured pork ribs and stir-fry them continuously until they become aromatic and release their savory, smoky notes.

   Tip: Camellia oil has a high smoke point and a delicate flavor profile, making it perfect for stir-frying cured meats without masking their natural smokiness.
6. 6Season with soy sauce

   

   Pour a small amount of light soy sauce into the wok for a savory flavor base, followed by dark soy sauce to give the ribs a rich, deep color. Toss the ribs thoroughly to distribute the seasoning evenly before removing them from the wok.

   Tip: Since cured ribs already carry a natural saltiness from the curing process, apply the light soy sauce sparingly to maintain a well-balanced flavor.
7. 7Add the aromatic toppings

   

   Transfer the stir-fried pork ribs into a white serving bowl, then begin layering the prepared seasonings. Evenly spread the minced garlic, minced ginger, dried chili powder, fermented black beans, and a pinch of MSG over the top of the ribs.

   Tip: Layering the aromatics directly on top allows their juices and flavors to permeate down through the ribs as they steam.
8. 8Steam the seasoned ribs

   

   Carefully place the fully seasoned bowl of cured ribs, now topped with fermented black beans and a pinch of MSG, onto the tray inside a preheated metal steamer. Steam the dish for 30 minutes.

   Tip: Make sure the water in the steamer is already boiling before placing the bowl inside to ensure accurate cooking time.

Storage & Reheating

Burn It Off

Frequently Asked Questions