Steamed Pork Ribs with Rice Flour
Tender pork ribs coated in fragrant rice flour, steamed until melt-in-your-mouth. A classic Chinese comfort dish for family gatherings.
Ingredients
15 items- Pork short ribs 500g
- Rice 100g
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Sichuan peppercorns 1 tsp
- Potato 1 (200g)
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Sugar 1 tsp
- Ginger 1 piece
- White pepper 1/2 tsp
- Salt to taste
- Vegetable oil 1 tsp
- Green onion chopped, for garnish
Nutrition
Steps （8 steps）
Cut the pork ribs into 4cm pieces, soak in cold water for 30 minutes, changing the water twice, then drain well.
Place the ribs in a bowl, add light soy sauce, dark soy sauce, Shaoxing wine, sugar, grated ginger, white pepper and salt. Toss well and marinate for 30 minutes.
In a dry wok over medium-low heat, toast the rice, star anise, cinnamon stick and Sichuan peppercorns for 8-10 minutes until the rice is golden and fragrant. Remove and let cool.
Grind the toasted rice and spices in a blender to a coarse powder, leaving some texture.
Coat each marinated rib piece in the rice flour mixture, pressing gently to adhere evenly.
Grease a deep plate with oil, layer the potato chunks at the bottom, then arrange the coated ribs in a single layer without overlapping.
Bring water in a steamer to a boil over high heat. Place the plate in the steamer, reduce to medium-high heat and steam for about 60 minutes until the ribs are tender and the meat easily separates from the bone.
Turn off the heat, remove the plate, sprinkle with chopped green onions and serve.
Tips
Choose pork ribs with some fat for juiciness; do not grind the rice too fine for better texture; ensure enough steaming time for the ribs to become completely tender.
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