Black bean pork ribs are a much-loved part of a yum cha, or dim sum, menu for me. Here, I’ve given them a softer, more tender texture than the typical Asian version by slow-cooking them, and I think they’re all the better for it. This set-and-forget rice cooker recipe is perfect served as part of a larger banquet.
In collaboration with Panasonic .
800g (1 lb 12 oz) rack of pork belly spare ribs (ask your butcher to cut the rack in half lengthways into short 4cm-long rib bones)
2 tsp sea salt
2 tbsp Chinese Shaoxing wine
½ tsp ground white pepper
1 tbsp white sugar
3 tbsp cornflour (cornstarch)
2 tbsp fermented black beans, drained
1 long red chilli, finely sliced
- Start by cutting your ribs into individual pieces. Transfer them to the bowl of a rice cooker, along with the salt, Shaoxing wine, pepper, sugar, cornflour and 1 cup of water. Mix until well combined. Close the lid and cook on the SLOW COOK setting for 50 minutes.
- Add in the black beans and red chilli. Mix and then cook for a further 10 minutes. Serve warm.
- Notes: – This dish was made using the Panasonic 10-cup Rice & Multi Cooker SR-CN188WST – To learn more about the Panasonic Kitchen range, click here .
