Chinese Steamed Pork Ribs with Glutinous Rice

Name: Chinese Steamed Pork Ribs with Glutinous Rice
Prep time: 480 min
Cook time: 60 min
Total time: 540 min
Yield: 6
Ingredients: 1 lb pork ribs; 2 cup glutinous rice; 1 large dried lotus leaf; 2 scallions; 1 tbsp minced ginger; 1 piece red fermented bean curd; 1 tbsp liquid from the red fermented bean curd jar; 2 tbsp Shaoxing wine; 3 tbsp light soy sauce; 1 tsp dark soy sauce; 1/2 tsp sesame oil; 1 tsp sugar; 1/2 tsp ground white pepper; 1/2 tsp salt

This comforting Chinese steamed pork ribs recipe wraps tender marinated ribs and sticky glutinous rice in a fragrant lotus leaf. Red fermented bean curd, Shaoxing wine, ginger, and soy sauce create a deeply savory, aromatic dish perfect for sharing.

Servings6 Portions

Prep Time480 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

pork ribs
1 lb
glutinous rice
2 cup
large dried lotus leaf
1
scallions
2
minced ginger
1 tbsp
red fermented bean curd
1 piece
liquid from the red fermented bean curd jar
1 tbsp
Shaoxing wine
2 tbsp
light soy sauce
3 tbsp
dark soy sauce
1 tsp
sesame oil
0.5 tsp
sugar
1 tsp
ground white pepper
0.5 tsp
salt
0.5 tsp

Step-by-Step Instructions

The night before cooking, place the pork ribs in a bowl of cold water and soak for 2 hours, changing the water once or twice to draw out excess blood. Drain well, rinse, and pat dry with paper towels.

Mash the red fermented bean curd in a bowl, then mix it with the bean curd liquid, 1/2 tsp sugar, sesame oil, Shaoxing wine, 1/4 tsp white pepper, minced ginger, and the white parts of the scallions. Add the ribs, coat thoroughly, cover, and refrigerate overnight.

At the same time, soak the dried lotus leaf in plenty of water overnight. Weigh it down with a plate or bowl so it stays submerged, and handle it gently because the leaf can tear easily.

The next day, rinse the glutinous rice until the water runs mostly clear, then soak it in fresh water for 1 hour. Remove the marinated ribs from the refrigerator so they can lose their chill while the rice soaks.

Rinse both sides of the softened lotus leaf under fresh water. Line a bamboo steamer or a deep heatproof plate with the leaf, leaving enough overhang to fold over the rice and ribs.