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Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now
Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now

Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now

Yum Cha Black Bean Pork Ribs

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.

PREP TIME
15 minutes
COOK TIME
1 hour
SERVES
4
Ingredients

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

Steps
  • Step 1

    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.

  • Step 2

    Add in the black beans and red chilli. Mix and then cook for a further 10 minutes. Serve warm.

  • Notes
    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.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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