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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
Cook Time 20 minutes
Total Time 1 hour
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 豉香桂林風味辣椒醬
UMAMI BURST Guilin Style Chilli Sauce
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