🌶️ Steamed Pork Ribs with UMAMI BURST Guilin Chilli Sauce Recipe | Quick 15-Minute Home-Cooked Dish

Want to make restaurant-quality Cantonese steamed pork ribs at home? This Steamed Pork Ribs with Guilin Chilli Sauce recipe is your go-to quick meal! The secret lies in adding UMAMI BURST Guilin Style Chilli Saucewhich packs a rich ferment flavor and balanced heat. Marinating allows the savory chilli sauce to penetrate deep into the meat, yielding tender, juicy ribs that go perfectly with steamed rice!

Steamed Pork Ribs with UMAMI BURST Guilin Chilli Sauce Recipe

Marinated with UMAMI BURST Guilin Style Chilli Sauce, this classic Hong Kong home-cooked dish is steam-cooked to juicy, tender perfection in just 15 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Course: Main Course

Cuisine: Chinese

Ingredients Method Notes

Ingredients

  

Main

• 300 g Pork ribs (cut into bite-sized pieces)

Sauce & Aromatics

• 1-2 tsp UMAMI BURST Guilin Style Chilli Sauce (adjust to desired heat)
• 1.5 tbsp Fermented black beans (lightly chopped)
• 3 cloves Garlic (minced)

Marinade & Seasoning

• 1 tsp Sugar
• 1/4 tsp Salt
• 1/2 tsp soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Cooking oil
• 2 tbsp Cornstarch

Garnish

• 0.5 Red chilli / Bird's eye chilli (seeded and julienned)
• Spring onion / Scallions (chopped, as needed)

Method

 

1. Prep Aromatics: Mix the garlic and fermented black beans, then chop lightly. Seed the red chilli and slice into thin julienne strips.
2. Mix Base Marinade: In a bowl, combine minced garlic, fermented black beans, red chilli, sugar, salt, light soy sauce, and sesame oil. Mix well.
3. Marinate Pork Ribs (Crucial Step): Wash the pork ribs and pat thoroughly dry with paper towels (excess moisture ruins the texture). Add the base marinade and 1 to 2 tsp UMAMI BURST Guilin Style Chilli Sauce, massaging well into the ribs. Mix in 2 tbsp cornstarch to seal in juices, then coat with 1 tbsp cooking oil. Let marinate for 30 minutes.
4. Arrange & Steam: Spread the marinated ribs evenly in a single layer on a shallow dish (avoid stacking for even cooking). Bring water to a rolling boil in a steamer and steam over high heat for 10 to 12 minutes until fully cooked.
5. Garnish & Serve: Garnish with fresh spring onions and red chilli strips.

Notes

UMAMI BURST Guilin Style Chilli Sauce

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