Cantonese cuisine uses a light hand, allowing the flavours of an ingredient to shine through, never overpowering or drowning its essence. Thus, for this classic dim sum dish, keeping things light is essential alongside clean-tasting meat. The fermented black beans used here are pungent and can easily dominate the entire dish if we’re not careful. We want to imbue, not attack, the meat with it. Beans, chillies or garlic — no single aromatic should dominate. Instead, they should all work together harmoniously to produce a coveted balance, in food as in life.
Recipe & Excerpt is taken from my second cookbook, "Around the Dining Table - An Asian-Inspired Modern Feast".
300 g pork spare ribs, cut into 2.5- to 4-cm chunks
1 1/4 tsp fermented black beans, rinsed briefly
3 tsp light soy sauce 1 tsp white sugar
1 tsp Shaoxing wine 1 tsp sesame oil
1 1/2 tsp cornstarch
Red chillies for garnishing, chopped
Spring onions for garnishing, chopped
1 Tbsp canola oil
2 cloves garlic, minced