Jing Pai Kuat (Steamed Pork Rib With Taucu Bean-Paste)

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Ready : 55  mins [Prep : 10 mins † Cooking : 45 mins]
Serve : 4 with other dishes
Generic : Steam
Level : More than easy
Idle : 45 mins Printable Recipe.

Juicy Tender Succulent Pork Ribs With Savory Sauce

Juicy, tender and succulent are the three operative words here. Simple preparation, really.., just marinade the Pork Ribs for at least a couple of hours (better still overnight) and you are on the way. The Taucu bean-paste (fermented yellow soybeans) makes a distinctive and delicious savory sauce that goes extremely well with piping hot plain steamed rice. One mouthful and your mind automatically go.. “Ka Fan” (in Cantonese, literally means ‘add rice’)..*ha..ha*.  Here is The VianD’s version of, Jing Pai Kuat (Steamed Pork Rib With Taucu Bean-paste)“.




  • Pork ribs (chopped to bite-size) and finely chopped Taucu (Fermented Bean Paste) – or alternatively U can use Taucu Paste.


  • Salt (just a pinch – cos, Taucu is salty), Light-soy (just a dash), Sugar, Sesame oil, Oyster sauce, Shaoxing wine, chopped Garlic and Chilis, thinly Ginger strips and Cornstarch Flour (not in the pict.). Optional – a tiny bit of finely chopped Salted Black-bean Paste (or Paste). All to taste. *** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice/sauce – no rocket scientific measurement here. Always taste your Seasoning !!!



  • Step 1 : Start by marinating the Ribs for at least a few hours with all the Marinating Ingredients. Mix well.
  • Step 2 : Steam on high heat for at least 45 mins to an hr (depending on the heat and the size of the Ribs). Viola, ur plate of delicious succulent “Jing Pai Kuat (Steamed Pork Rib With Taucu Bean-paste)” is ready to be served hot.

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