Wednesday, December 26, 2007

Chinese Recipe for the New Year

Sweet-rice steamed pork ribs (糯米排骨)
(Aunt Jiang, Chongqing, China)


1 lb. pork ribs, cubed to 3/4" size pieces
½ lb. sweet rice (also called sticky rice)
2 sweet potatoes (or one small butternut squash)

1½ tablespoons soy sauce
2 tablespoons Pi'xian chili bean sauce (郫县豆瓣)
0.5 teaspoons ground Chinese red pepper (花椒粉)
2 tablespoons fermented sweet rice sauce (醪糟)
1 tablespoon sugar
1 tablespoon cooking wine
1 teaspoon minced ginger
2 scallions, chopped
dash of salt
cilantro (optional)

(all of the above are available in Chinatown's grocery stores or supermarkets)


Soak raw sweet rice for 2-3 hours. After two hours of soaking, mix pork rib cubes with soy sauce, chili bean sauce, ground Chinese red pepper, fermented sweet rice sauce, minced ginger, sugar, cooking wine, half of the chopped scallions, salt and dash of water in a container. Set aside to marinate for ½ - 1 hour (but no longer). Peel and cube sweet potatoes.

When all the above are ready, drain the soaked sweet rice. Mix the sweet rice and marinated pork rib cubes until the meat is evenly coated with rice. Place this mix in the steamer, and lay sweet potato cubes on top of it. Steam on high heat for an hour or until rice and pork are cooked.

When serving, flip over the steamed content onto a plate, so that the sweet potatoes stay on the bottom. Top with cilantro and the remaining scallions.


Maryanne Stahl said...

looks yummy! I am sharing with my foodie children. (my son is in taiwan right now with his girlfriend's family)

Xujun Eberlein said...

Hope they will try it out! It really is yummy, a favorite dish of us Sichuanese.