Let’s meet my new way of steaming ribs with pumpkin. This is a healthier, easier way to cook a complete winter meal. Steamed dishes are great for both summer and winter. For the summer, you don’t need to stand in front of the fire. And in winter, it is comforting and warming.
Steaming is a very popular Chinese cooking method. You may found it used for everything from dim sum and dumplings to fish, vegetables, and rice. Many restaurants only serve steamed dishes. This cooking method is popular because it can preserve the natural flavors and nutrients of the ingredients while also creating juicy, delicate flavors and a tender texture.
We have lots of steamed dishes, including this popular Chinese steamed chicken, steamed tofu, and a very unique dry-steamed beef.
With Black Bean Flavor
Steamed ribs with black bean sauce and garlic originated from Cantonese cuisine, and we widely love this dish. In this recipe, we will add an extra side ingredient- pumpkin. Adding pumpkins underneath gives the dish a sweet vibe to balance the savory and salty flavors. After absorbing the sauce and meat juices, you will find the pumpkins are so delicious, with a soft, creamy texture. Additionally, you can call this a meal since it includes fiber and protein in one dish.
Adding pumpkin also changes the flavor of the sauce. The savory, while sweet taste is a very unique experience. You can mix the sauce with noodles and rice.
Substitutes for Pumpkin
I know you have thought about what others can be used as a substitute for pumpkins. There are lots of options, for example, sweet potatoes, winter melon, Chinese yams, and other root vegetables. Sweet potatoes might be the closest substitute, since they have a lovely sweetness of their own.
Step-by-Step Instructions
Make the marinating sauce
Roughly chop fermented black beans. Add the minced onion, minced garlic, fermented black beans, and all the ingredients from the sauce in a bowl. Heat the oil until hot, then drizzle in the sauce (to level up the aromatics).
Prepare the ribs
Clean the ribs and soak them in cold water for 30 minutes to draw out the blood. You will find that the ribs will turn pale when soaked. Drain well before marinating.
Marinate the ribs
Spread the sauce over the ribs, and mix well. Then add cornstarch and mix well, too. Set aside for 30 minutes.
Arrange the dish
Peel the pumpkin and remove the seeds. Cut it into slices about 1cm thick and 5cm wide. Place the pumpkin slices in a single layer on your serving plate. Arrange the marinated ribs on top of the pumpkin, spreading them out evenly. Then pour the remaining marinade sauce.
Steaming
Place the plate inside the steamer. Cover with a lid and steam over high heat for 25-30 minutes. Sprinkle some chopped scallions and serve hot.
- 350 g pork spare ribs cut into small pieces
- 300 g pumpkin kabocha or butternut, cut into 1cm thick slices
- 1 scallion chopped
Marinating sauce
- 1 tbsp. fermented black beans douchi, rinsed and roughly chopped
- 3 cloves garlic minced
- 1 tbsp. minced onion
- 1 tbsp. light soy sauce
- 1 tsp. dark soy sauce
- 1 tbsp. oyster sauce
- a small pinch of salt
- 1 tsp. sugar
- 1/2 teaspoon white pepper
- 2 tbsp. vegetable cooking oil heat until hot
- 2 tbsp. cornstarch
Make the marinating sauce
-
Roughly chop fermented black beans. Add the minced onion, minced garlic, fermented black beans, and all the ingredients from the sauce in a bowl. Heat the oil until hot, then drizzle in the sauce (to level up the aromatics).
Arrange the dish
-
Peel the pumpkin and remove the seeds. Cut it into slices about 1cm thick and 5cm wide. Place the pumpkin slices in a single layer on your serving plate. Arrange the marinated ribs on top of the pumpkin, spreading them out evenly. Pour any remaining marinade over the ribs.