Black-bean steamed pork ribs

Keep pork chilled and pat dry with paper towel, without washing raw meat. Soak black beans in clean water for 5 minutes, drain and chop if desired.

Mix pork with black beans, garlic, ginger, both soy sauces, oyster sauce, sugar, starch, 10 ml oil and 30 ml water. Marinate in the refrigerator for 8–30 minutes.

Arrange in a heatproof dish. Put into an already steaming steamer and steam initially for 18 minutes, then continue as necessary until the thickest pork reaches 63°C. Keep covered off heat for at least 3 minutes before serving; keep the steamer from running dry.