Steamed Pumpkin With Fermented Beancurd Pork Ribs Recipe

As I stood in the kitchen, ready to embark on a culinary adventure, I couldn’t help but be excited about transforming humble pork ribs and pumpkin into a delicious masterpiece that promised to be wickedly rich in flavor and texture.

I adore mixing savory and sweet tastes in my meals—case in point: this Steamed Pumpkin with Fermented Beancurd Pork Ribs. The dish melds the delicate sweetness of pumpkin with the rich umami of fermented beancurd and soy sauce.

One could almostsay it’s a sweet and sour dish.; certainlynot something you’d expect from a mediocre panChina. On the contrary—this is a delightful way to enjoy beta-carotene and protein; the kitchenette artery doesn’t mind withginger and garlic poring rain-like down.

Steamed Pumpkin With Fermented Beancurd Pork Ribs Recipe Ingredients

• Pork Ribs: Provide protein and richness, enhancing the dish’s hearty nature.
• Pumpkin: Offers natural sweetness and fiber, making the dish healthy and comforting.
• Fermented Beancurd: Brings umami depth and savory complexity to the flavors.
• Shaoxing Wine: Adds fragrance and gentle acidity, balancing rich flavors.
• Garlic and Ginger: Infuse warmth and spice, adding layers to the aroma and taste.
• Sesame Oil: Introduces nutty undertones and enhances fragrance beautifully.

Steamed Pumpkin With Fermented Beancurd Pork Ribs Recipe Ingredient Quantities

• 800g pork ribs, cut into small pieces
• 300g pumpkin, peeled and cut into bite-sized chunks
• 2 cubes fermented beancurd (red or white), mashed
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon cornstarch
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 2 cloves garlic, minced
• 1 small piece ginger, julienned
• 1 tablespoon sesame oil
• 2 scallions, chopped (for garnish)

How to Make this Steamed Pumpkin With Fermented Beancurd Pork Ribs Recipe

1. In a big bowl, combine the ripened beancurd, Worcestershire sauce, soy sauce, oyster sauce, wine, cornstarch, and sugar with the pork ribs. Cover and marinate in the fridge for at least 30 minutes and up to overnight. Remove from the fridge and let sit at room temperature for 15 minutes while the oven preheats.

2. Prepare the pumpkin while the ribs are marinating. Peel the pumpkin and cut it into bite-size pieces. Set aside.

3. Preheat a pan over a medium flame and pour in the sesame oil. Immediately add the minced garlic and the ginger cut into matchstick-sized pieces. Sauté until both are highly fragrant.

4. The ribs, precut, are marinated and stir-fried. Until they are lightly browned—they are added to the pan and stir-fried for about 3-4 minutes.

5. Move the ribs and any of the sauce that may be in the pan into a dish that can take the heat and is also appropriate for steaming.

6. Position the pumpkin pieces evenly among the ribs in the pan.

7. Prepare a steamer by boiling water. Put the dish with the ribs and pumpkin into the steamer.

8. 30-35 minutes, or until the ribs are tender and fully cooked, cover and steam over medium-high heat.

9. When you have finished, take care to extract the plate from the steamer.

10. Top with chopped scallions right before serving, and enjoy the wickedly good medley of flavors.

Steamed Pumpkin With Fermented Beancurd Pork Ribs Recipe Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Cutting board
4. Knife
5. Peeler
6. Pan
7. Wooden spoon or spatula
8. Steamer
9. Heatproof dish suitable for steaming
10. Tongs or pot holders (for handling hot dishes)

FAQ

• Can I use chicken instead of pork ribs?You can indeed use chicken instead of pork ribs. For the best results, use bone-in, skinless chicken thighs or drumsticks, and adjust the steaming time as necessary.
• What can I use if I don’t have Shaoxing wine?If you lack Shaoxing wine, you might use dry sherry instead, or leave it out altogether.
• Is there a substitute for fermented beancurd?Fermented beancurd adds a unique taste, but you can experiment with a combination of miso paste and soy sauce for a distinctive flavor profile.
• How do I know when the dish is done steaming?The dish is finished when the pork ribs are tender and the pumpkin is soft all the way through. To check, pierce with a fork; both should give. Ingredients:

  – 2 pounds meaty pork ribs
  – 1 small pumpkin (2-3 lbs)
  – 2 large onions
  – 6-10 cloves garlic
  – 1 teaspoon ground black pepper (or fresh, to taste)
  – 1-2 teaspoons kosher salt (to taste)
  – 2-3 cups chicken or vegetable broth (or just enough to cover the ingredients in the pot)
  – 1-2 tablespoons soy sauce (adds depth, umami)
  – 1-2 tablespoons fish sauce (totally optional but also adds a nice umami edge; you can sub with more soy sauce if you want)

• Can I prepare this dish in advance?Advance preparation and refrigerate until serving time. Heat in a steamer until heated through.
• What type of pumpkin works best?Butternut squash or any variety of sweet, firm pumpkin works well because they have a rich flavor and hold their shape.
• Is sesame oil necessary for this recipe?Adding a nutty aroma and flavor to the dish, sesame oil is the perfect oil for this—but if you can’t find it, fear not. You can use a small amount of another nutty-flavored oil or simply omit the sesame oil.

Steamed Pumpkin With Fermented Beancurd Pork Ribs Recipe Substitutions and Variations

You can use mirin or rice vinegar instead of Shaoxing wine or dry sherry.
If you run out of oyster sauce, you could use hoisin sauce instead. It does a decent job of replicating the flavor profile.
For sesame oil, you could try substituting peanut oil or a light vegetable oil.
Instead of cornstarch, use potato starch or tapioca starch.
When white pepper is unavailable, black pepper can be used as a substitute.

Pro Tips

1. Marinating Tips For the best flavor, allow the pork ribs to marinate overnight. Doing so allows the fermented beancurd and sauces to penetrate deeply, making the meat more tender and flavorful.

2. Steamer Setup Ensure your steamer has a tight-fitting lid to maintain a consistent steam environment. If you don’t have a steamer, you can improvise with a large pot, using a heatproof rack placed above boiling water.

3. Garlic and Ginger Watch the garlic and ginger carefully while sautéing. They should become fragrant but not brown. Browning can lead to a bitter taste.

4. Pumpkin Consistency Cut the pumpkin into equal-sized pieces to ensure even cooking. If the pumpkin is cooking too quickly and becoming too soft, remove it earlier to prevent it from becoming mushy.

5. Cornstarch Technique Ensure the cornstarch in the marinade is fully dissolved to help create a smooth, glossy sauce that coats the ribs evenly during cooking.