Steamed Pork Ribs with Sour Plums
This classic Cantonese home-style dish combines tangy plums with tender pork ribs. Steaming preserves the natural flavors, making it incredibly appetizing and satisfying.
Ingredients
12 items- Pork ribs 500 g
- Sour plums (Chinese preserved plums) 5
- Garlic 3 cloves
- Ginger 1 small piece
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Cooking wine (Shaoxing) 1 tbsp
- Sugar 1 tbsp
- Salt 1/2 tsp
- Cornstarch 1 tbsp
- Vegetable oil 1 tbsp
- Spring onions 2
Nutrition
Steps （6 steps）
Cut the ribs into small pieces (about 3 cm). Soak in cold water for 30 minutes to remove blood. Drain and pat dry with paper towels.
Place the sour plums in a small bowl, cover with warm water and soak until soft (about 10 minutes). Remove pits and mash into a paste with the back of a knife.
In a large bowl, combine ribs with light soy sauce, dark soy sauce, cooking wine, sugar, salt, minced garlic, ginger and plum paste. Mix thoroughly. Add cornstarch and oil, mix again. Marinate for 20 minutes.
Add enough water to a steamer and bring to a boil over high heat. Arrange the marinated ribs evenly in a deep plate. Place in the steamer, cover, and steam over high heat for 20-25 minutes.
Turn off the heat and let rest for 2 minutes before opening the lid. Insert a chopstick into the thickest part of the meat; if it goes in easily with no pink juice, the ribs are done.
Remove the ribs, garnish with spring onion slices, and serve hot.
Tips
Soaking the ribs in water helps remove blood and reduce odor. Adjust sugar according to the sourness of the plums. Adding cornstarch seals in moisture for a more tender texture. Do not over-steam to prevent toughness.
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