Pork Rib with Black Bean Sauce from Tim Ho Wan features tender, succulent pork ribs smothered in a savory, fermented black bean sauce, garnished with chopped green onions, presenting a rich and flavorful dim sum classic with a glossy, dark coating.
Equipments
- Steamer
- Mixing bowl
- Chef’s knife
- Cutting board
- Measuring spoons
- Measuring cups
- Mixing spoon
- Heatproof plate or shallow dish (for steaming)
- Tongs
Ingredients
- 1 lb (450g) pork spare ribs, cut into 1-inch pieces
- 2 tablespoons fermented black beans (douchi)
- 2 tablespoons Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon vegetable oil
- 2 scallions (green onions), chopped
Fermented black beans are the key ingredient that imparts the distinct savory and umami flavor to the pork ribs, so be sure to rinse them briefly to reduce excess saltiness before use. Shaoxing wine adds depth and enhances the aroma, but it can be substituted with dry sherry if unavailable. Using fresh garlic and ginger is essential to balance the fermentation's richness and add a subtle spicy warmth. Cornstarch is used to create a glossy, thick coating that clings perfectly to the ribs during steaming, ensuring the sauce's signature texture. Your Pork Rib with Black Bean Sauce from Tim Ho Wan copycat recipe will achieve authentic flavor and tenderness by following these ingredient tips precisely.
Instructions
- Cut pork ribs into 1-inch pieces using a chef’s knife and cutting board.
- Rinse and soak fermented black beans in water for a few minutes; drain and coarsely chop.
- In a mixing bowl, combine pork ribs, chopped black beans, Shaoxing wine, soy sauce, oyster sauce, cornstarch, sugar, white pepper, garlic, ginger, and vegetable oil.
- Mix thoroughly so ribs are evenly coated with marinade.
- Cover and marinate for at least 30 minutes (preferably 1 hour) in the refrigerator.
- Fill steamer with water and bring to a boil.
- Transfer marinated ribs and all the sauce onto a heatproof plate or shallow dish.
- Place plate in the steamer using tongs.
- Steam over high heat for 18–25 minutes, or until pork ribs are cooked through and tender.
- Carefully remove dish from steamer.
- Garnish with chopped scallions.
- Serve hot.
Substitution
Pork Rib with Black Bean Sauce from Tim Ho Wan copycat menu offers a delicious way to enjoy tender pork ribs coated with a deeply savory black bean sauce. If fermented black beans (douchi) are unavailable, you can substitute with miso paste mixed with soy sauce to achieve a similar umami flavor. When steaming, ensure your heatproof plate fits well inside the steamer to allow even cooking and prevent water from dripping onto the ribs. If you prefer stronger garlic or ginger presence, feel free to increase those amounts slightly to suit your taste. Your ribs will turn out best when marinated at least 30 minutes before steaming, allowing flavors to fully penetrate the meat.
Tips
Make sure to marinate your pork ribs for at least 30 minutes to allow the fermented black bean sauce and spices to deeply penetrate the meat, enhancing the overall flavor. Soaking and rinsing the fermented black beans before chopping helps reduce excess saltiness and bitterness. Use a heatproof plate or shallow dish that fits well in your steamer to ensure even cooking without water dripping into your ribs. Handle the hot dish with tongs to avoid burns when placing or removing it from the steamer.
Nutritions
Pork Rib with Black Bean Sauce offers a rich source of protein from the pork ribs, essential for muscle repair and growth. The fermented black beans add beneficial probiotics that support digestive health, while the garlic and ginger contribute antioxidants and anti-inflammatory properties. This dim sum dish is moderately high in sodium due to soy and oyster sauces, so you should consider balancing your sodium intake throughout the day. You can enjoy this flavorful meal as part of a balanced diet, complemented by vegetables to increase fiber and micronutrient content.
Storage
Store leftover Pork Rib with Black Bean Sauce in an airtight container to preserve its rich flavors and prevent moisture loss. Refrigerate for up to 3 days to maintain tenderness and taste. When reheating, use a steamer or microwave to gently warm the ribs, ensuring they stay juicy and flavorful for your next meal.
Variation or Alternatives
You can substitute Shaoxing wine with dry sherry or mirin to maintain acidity and flavor in the marinade. Swap out fermented black beans for miso paste mixed with a bit of soy sauce to achieve a similar umami depth without the texture of whole beans. For a spicier variation, add a teaspoon of chili garlic sauce or fresh sliced chili peppers to the marinade. Instead of steaming, try braising the ribs in the black bean sauce on low heat to create a thicker, more concentrated sauce and a caramelized finish.
Allergies
Pork Rib with Black Bean Sauce contains common allergens such as soy from soy sauce and oyster sauce, which can cause reactions in individuals with soy allergies. The dish also includes fermented black beans, which may contain sulfites or other preservatives that could trigger sensitivities. If you have allergies to shellfish, be cautious of oyster sauce, and confirm ingredient sources to ensure your safety.
Why this recipe?
Pork Rib with Black Bean Sauce at Tim Ho Wan offers a perfect balance of tender meat infused with the rich, savory flavors of fermented black beans, creating a deeply satisfying taste experience. The dish features a succulent texture combined with the bold umami seasoning that highlights traditional Cantonese culinary techniques. You can replicate this favorite by mastering the authentic marinade and slow-cooking process, delivering restaurant-quality ribs in your own kitchen. Trying the copycat recipe allows you to enjoy this iconic dim sum item anytime while appreciating its heritage and complexity.