INGREDIENTS

700 g free-range pork spare-ribs (pork belly with bones), cut into 3 cm pieces

5 cm × 5 cm knob (35 g) ginger, cut into fine julienne strips

4 garlic cloves, finely diced

1 large red chilli, finely sliced

80 ml (1⁄3 cup) shao hsing wine or dry sherry

2 tablespoons salted black beans

2 tablespoons light soy sauce

3 teaspoons white sugar

2 teaspoons peanut oil

2 teaspoon sesame oil

2 teaspoons malt vinegar

To Garnish: 1 large red chilli, finely sliced

METHOD

Combine all of the ingredients except the garnish in a large bowl and, using your hands, massage the marinade thoroughly into the ribs. Cover and refrigerate overnight to marinate and tenderise the meat.

Bring a large saucepan or wok of water to the boil.  

Place pork and marinade in a shallow heatproof bowl that will fit inside a steamer basket. Place bowl inside steamer and cover with the lid. Position over the pan or wok of boiling water and steam for 25 minutes or until pork is tender, using tongs to turn the pork pieces halfway through the cooking time.  

Transfer pork and cooking juices to a serving bowl, garnish with chilli and serve immediately.