Name: Yum Cha Black Bean Pork Ribs
Prep time: 15 min
Cook time: 1 h
Yield: 4
Cuisine: Chinese
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

Yum Cha Black Bean Pork Ribs

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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

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

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.

Chinese cuisine Comfort food Dinner Dinner Party Lunch Pork Pork belly Rice-cooker Weekend meals

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

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.

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Yum Cha Black Bean Pork Ribs

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