Hot and Steamy Pork Ribs with Soybean Paste

It's Time for another Mr Durian's cooking show.
Today we will be learning how to cook the Steamed Spicy Pork Ribs with Fermented Soybean Paste.
This is one of my "comfort food".. Basically, I can eat this everyday and never get tired of it.

The feelings I have for this dish is like how Taiwanese would crave for their (卤肉饭 lu rou fan) braised pork rice.

Mmm~ Let my Imagination run wild 

Sitting on top of the white steamy rice is the rich flavourful spicy cooked meat, covered by a layer of glistening oil. Mmm...The smell - The soybean paste gravy - The umami flavour!
I am already starting to salivate.


So what are we waiting for....
Let's start cooking! I Can't wait any further!

Ingredients:
2-3 Tablespoon Cooking Oil
4/5 Small Chilli (sliced)
2/3 Big Garlic Cloves (chopped) This time round Not bought from acme company
1 1/2 Tablespoon Fermented Soybean Paste (豆瓣酱 dòubànjiàng typically you can get it from any Chinese stalls in the market)

The scum (Parboiling)

Methods:

1. Parboil your pork (Put your meat in the boiling water, once the water starts boiling drain away the water)
2. Wash the pork with running water (Clean off the scum after boiling)
3. Heat up your oil
4. Saute the garlic till lightly browned
5. Add in your fermented bean paste and chilli, continue to

   

   After Stir Frying Before Steaming

   saute
6. When it starts to thicken and smell. Throw! in your Pork ribs. haha.
7. Continue to stir fry until dry. The paste should stick on the lightly seared meat. 
8. Transfer them into a bowl. 
9. Steam the meat for about 2 hours (do not add any water to it, make sure the bowl is covered)
10. Stir it every 15 minutes
11. The gravy will be formed due to steaming.

Gravy formed by Steaming 

Now Take your bowl and start eating!

Steamed Spicy Pork Ribs with Fermented Soybean Paste
Time:2 hour 30 min