Chinese · lunch, dinner
Steamed Pork Ribs in Black Bean Sauce (See Jup Pai Gwat)
豉汁蒸排骨
Video by 張媽媽廚房Mama Cheung on YouTube, in Cantonese · Open on YouTube
- Gluten-free with a swap: Use tamari instead of soy sauce, and dry sherry or a gluten-free rice wine instead of Shaoxing wine
- Dairy-free
- Nut-free
Contains: Gluten, Sesame, Soy. Check labels on stock, sauces and spice mixes.
Steamed, not fried: about 26 g protein and 7 g net carbs a serve, with only 2 g added sugar from a teaspoon of sugar; rich in selenium and zinc from the pork.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 12
Method
The cook speaks Cantonese; every step is written here in English. Tap a time to watch that step in the video. For subtitles, tap CC in the video, then Settings › Subtitles › Auto-translate › English.
- Heat a small pan, add 1 tbsp oil and, while it is warm rather than very hot, fry 2 of the minced garlic cloves until golden. Set aside with the oil. 1:20
- Rinse the fermented black beans and pat them dry. Crush or chop half of them with the knife handle to release their flavour; keep the rest whole. 1:45
- Mix the ribs with the potato starch slurry until silky, then add the Shaoxing wine and mix until absorbed. Add the soy sauce, sugar, black beans, raw garlic and pepper, then the sesame oil and the fried garlic with its oil. 2:15
- Mix in the sliced chilli (or keep it to scatter on after steaming if you don't like heat) and marinate for at least 30 minutes, or overnight in the fridge. 3:05
- Spread the ribs in a single layer on a plate with a slight rim to catch the juices. 3:44
- Bring water to the boil in a steamer, put in the plate and steam over medium-high heat for 12 minutes. Turn off the heat and leave covered 4 minutes more; check the pork is cooked through. 3:55
Tip. Serves 2 with other dishes (our estimate). In Hong Kong it is eaten with rice or as dim sum; serve it with steamed greens for a lower-carb meal. You can marinate the ribs the night before.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 2
Where the energy comes from one serve
- Net carbs 6%
- Protein 23%
- Fat 71%
Very low carb: under 10% of the energy is from carbs.
Vitamins & minerals % of a day, one serve · tap for more
Selenium High60%
33 µg a serve, mostly from pork belly ribs (96%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Omega-3 High50%
0.8 g a serve, mostly from vegetable oil (76%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin B12 High38%
0.9 µg a serve, mostly from pork belly ribs (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Zinc High37%
4.1 mg a serve, mostly from pork belly ribs (95%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin B6 High24%
0.4 mg a serve, mostly from pork belly ribs (73%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin D Source11%
2.2 µg a serve, mostly from pork belly ribs (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin E Source11%
1.7 mg a serve, mostly from vegetable oil (70%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Iron Source10%
1.9 mg a serve, mostly from pork belly ribs (83%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Show the other 7
Vitamin C9%
7.8 mg a serve, mostly from red chilli (76%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Potassium7%
340 mg a serve, mostly from pork belly ribs (79%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Magnesium7%
29 mg a serve, mostly from pork belly ribs (71%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Vitamin K6%
7.3 µg a serve, mostly from vegetable oil (66%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Calcium4%
56 mg a serve, mostly from pork belly ribs (72%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Folate2%
6.3 µg a serve, mostly from pork belly ribs (54%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin A1%
5.4 µg a serve, mostly from red chilli (50%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by 張媽媽廚房Mama Cheung; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.