20/10/2026
🥢 EPISODE 95: Melt-in-Your-Mouth Steamed Pork Ribs over Fluffy Rice! 🍚✨
You don't need to wait for Sunday Yum Cha to get tender, savory Dim Sum pork ribs—7-year-old Chef Forest just shared the authentic restaurant secret right at home! 🥟🔥
Notice how Skye claimed they "make a good team" right after doing 0% of the cooking and 100% of the eating? 😂👧🍽️
The real secret to making these ribs velvety and fall-off-the-bone tender is Forest’s two chef tricks: washing the pork in cornstarch first to draw out impurities, and adding a pinch of baking powder into the marinade!
🛒 Ingredients:
Base: Pork spare ribs (chopped bite-sized)
Cleaning Prep: 1 tbsp cornstarch + water
The Marinade:
2 tsp fermented black beans (tausi / douchi)
Minced garlic & grated ginger
1 splash of mirin (or Chinese cooking w**e)
1 tbsp cornstarch
A pinch of baking powder (the velvet tenderizing secret!)
Salt & white pepper (sneeze warning! 🤧)
Dark soy sauce (for rich color)
Oyster sauce
Sugar
Sesame oil
To Serve: Steaming hot fluffy white rice & chopped spring onions
👩🍳 Quick Method:
Clean: Coat the pork ribs with 1 tbsp cornstarch, massage well, and rinse thoroughly under cold water. Pat dry.
Marinate: Add all marinade ingredients, mix thoroughly with your hands, and let it rest for 15 minutes.
Steam: Place in your steamer and steam for 40 minutes until deeply juicy and tender.
Assemble: Spoon the hot ribs and all those rich, savory pan juices directly over a bowl of fluffy rice, top with fresh spring onions, and dig in!
Does your family prefer Yum Cha pork ribs sweet and sour, or steamed with black beans? Tell us in the comments! 👇🥢
