Name: Clarissa Feildel’s yum cha special: steamed pork belly ribs
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 1kg pork belly ribs (see Cook’s Tip), cut into bite-size pieces; 2 Tbsp vegetable oil; 30g fresh ginger, thinly sliced; 3 cloves garlic, finely chopped; 5 green onions, sliced; 2 birdseye chillies, thinly sliced, plus extra to serve; Steamed white rice, to serve; Marinade; 2 Tbsp fermented black beans (or 2 Tbsp black bean sauce); 1 Tbsp cornstarch; 1 Tbsp water; 1 Tbsp shaoxing wine (Chinese cooking wine); 1 Tbsp light soy sauce; 1 tsp cooking caramel (karamel masakan) or dark soy sauce; 1 Tbsp sesame oil; 1 1/2 tsp sugar; 1 tsp salt; 1 tsp cracked black pepper

Yum Cha is every Aussie’s favourite way to spend a Sunday lunch, and now, you don’t even have to leave the house for it!

Clarissa’s steamed pork belly ribs are made with fermented black beans and lots of chili, and are perfect for sharing with the whole family.

Ingredients

1kg pork belly ribs (see Cook’s Tip), cut into bite-size pieces

2 Tbsp vegetable oil

30g fresh ginger, thinly sliced

3 cloves garlic, finely chopped

5 green onions, sliced

2 birdseye chillies, thinly sliced, plus extra to serve

Steamed white rice, to serve

Marinade

2 Tbsp fermented black beans (or 2 Tbsp black bean sauce)

1 Tbsp cornstarch

1 Tbsp water

1 Tbsp shaoxing wine (Chinese cooking wine)

1 Tbsp light soy sauce

1 tsp cooking caramel (karamel masakan) or dark soy sauce

1 Tbsp sesame oil

1 1/2 tsp sugar

1 tsp salt

1 tsp cracked black pepper

Method

Step 1

To make the marinade, soak the black beans in some water for 5 minutes. Drain and coarsely chop. Put cornflour and 1 tablespoon water in a small bowl and stir to combine.
In a large bowl, combine remaining marinade ingredients and stir in cornflour mixture.

Step 2

Add pork to the marinade and toss until well coated. Leave to marinate for 1 hour. Strain pork, reserving any marinade.

Step 3

Heat oil in a large wok on medium to low heat. Add ginger and stir-fry until light golden. Stir in garlic, the white part of the onions and chilli.

Step 4

Increase heat to high. Arrange pork in the wok’s base and up its sides. Stir-fry pork for 1–2 minutes or until lightly caramelised. Stir-fry for a further 3–4 minutes, until golden. Add reserved marinade and heat through. Transfer to a steamer or dish suited to steaming, allowing extra space for gravy.

Step 5

Bring water to the boil in a large wok or pan. Top with a bamboo steamer or trivet and the dish with the pork. Cover with a lid. Reduce heat to low. Steam for about 50 minutes, checking periodically, until the ribs are tender.

Step 6

Garnish pork with the remaining sliced onion and chilli. Serve with rice.

Cook’s tip

Pork belly ribs are also sold as pork belly rashers or pork belly slices.

pork belly steamed in red spicy sauce with spring onion sprinkled on top and rice on the side — *(Photography: Will Horner, Styling: Michele Cranston)*

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.

Ingredients

Method

Cook’s tip

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