Looking back my post: my Essential seasoning ingredients for easy cantonese chinese cooking, so far I have not posted many recipes that use these seasonings.
Today, I would like to share another steamed dish with you: Steamed pork with sour (salted) plums and yellow bean sauce (梅子蒸排骨). This dish is very appetizing and a lot of kids love it very much, all the time the plates would be cleaned up completely as the sauce is very tasty when mixed to the rice. Some people may think steamed dishes will taste rather plain when compared to fried dishes but once you tried, you will be convinced that this is not true.
- 300g pork chop or pork loin or even good quality of spare ribs (see notes below)
- 1 tbsp sugar
- 2 tbsp cooking oil
- pinches of pepper
- 1 tbsp soy sauce
- 1 tbsp corn flour
- 1 tsp of cold water
- 1 tbsp Chinese cooking wine
- 3 salted (sour) plums (pitted & gently mashed)
- 2 tbsp yellow bean sauce
- a few pieces of red chili for garnish
- Cut the pork into bite size pieces and tenderize the pieces of pork on both sides with the tenderizer (except for spare ribs).
- In a bowl, marinate the pork by adding the following in order: soy sauce, sugar, pepper, water, cooking wine, corn flour, sour plums and lastly yellow bean paste. Transfer the marinated pork to a plate. Leave aside for at least 15 minutes before steaming.
- Boil hot water, put the steaming rack in the wok. Pour the hot water into the wok, the water level should not be over the rack. Set the stove at high heat, and when the water is boiling, place the plate onto the rack, cover the top and let it steam for about 10 minutes.
- When time is up, take out the plate from the wok, garnish with some red chili on top and ready to serve with rice.
- Which type of pork to choose, if you like the meat to be more tender and juicy and do not mind a bit of fat, then you can choose spare ribs. I find it’s more difficult to find the same spare ribs as we can get in Hong Kong, simply because the style of butcher here is different. So I tend to buy pork chop which has a bit of bone or even pork loin which has the least fat but you will need to tenderize the meat with the tenderizer to make the meat feels softer after cooked.
- If you fancy a bit spiciness, you can cut some small pieces of red chili (seeds removed in case it becomes too hot) and mix into the marinade.