Steamed Pork Ribs with Black Bean Sauce

Name: Steamed Pork Ribs with Black Bean Sauce
Cuisine: Cantonese Chinese
Ingredients: 500 grams pork spare ribs; 2 tablespoons fermented black beans (douchi); 2 cloves garlic; 1 tablespoon, minced ginger; 1 tablespoon soy sauce; 1 tablespoon rice wine; 1 teaspoon cornstarch; 1 teaspoon sugar; to taste black pepper; for garnish chopped scallions

Steamed Pork Ribs with Black Bean Sauce is a classic Cantonese dim sum dish characterized by tender pork ribs coated in a savory and slightly fermented black bean sauce. This dish highlights the Cantonese culinary emphasis on steaming techniques and bold umami flavors, making it a beloved staple in southern Chinese cuisine and dim sum culture.

10 ingredients

savoryumamislightly fermentedgarlickymildly spicy

Culinary DNA Preview

Cantonese Chinese70%

Indigenous30%

Ingredients

pork spare ribs
500 grams
fermented black beans (douchi)
2 tablespoons
garlic
2 cloves
ginger
1 tablespoon, minced
soy sauce
1 tablespoon
rice wine
1 tablespoon
cornstarch
1 teaspoon
sugar
1 teaspoon
black pepper
to taste
chopped scallions
for garnish

Method

Steps not available

Origin Story

Originating from Guangdong province, this dish reflects the Cantonese tradition of combining preserved ingredients like fermented black beans with fresh pork, a practice dating back centuries to maximize flavor and preservation.

Culinary DNA

Ingredient ancestry breakdown

Cantonese Chinese70%

ingredients+techniques

Indigenous30%

ingredient_origin

Techniques

steaming marinating fermentation

Stories about this dish

No stories tagged here yet — check back soon.

Browse

East Asiacuisines →Foodways connections →