Dried Anchovy Soy Sauce Pork Ribs

Dried Anchovy Soy Sauce Pork Ribs

Dried Anchovy Soy Sauce Pork Ribs is a home-style meat dish at difficulty 4/5 (Advanced). This is a popular dim sum style dish found in Cantonese tea houses. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

4 / 5

★★★★☆

Advanced

Ingredients

  • Pork Ribs
  • Yangjiang Dried Anchovy
  • Garlic Minced
  • Ginger Minced
  • Light Soy Sauce
  • Dark Soy Sauce
  • Oyster Sauce
  • White Sugar
  • Cornstarch
  • Cooking Oil
  • Water
  • Scallions/Green Onions (Optional)
  • White Sesame Seeds (Optional)

Steps

  1. Soak the ribs in cold water for 10 minutes to remove blood, change the water and repeat twice, then pat dry with paper towels.
  2. Soak the dried anchovies in water for 5 minutes.
  3. Mix all ingredients (use 10 ml oil), marinate for 8-30 minutes.
  4. Steam in a steamer for 18 minutes after the water boils.
  5. Let stand/baste for 2 minutes.
  6. Pour 10 ml hot oil into the pan and heat to 180-200 degrees Celsius.
  7. Evenly sprinkle scallions and white sesame seeds, then pour the hot oil over them.

Notes

This is a popular dim sum style dish found in Cantonese tea houses. The flavor is umami-rich and rich, and the ribs are tender and easily detached from the bone. Ribs provide high-quality protein and calcium, while fermented dried anchovies add flavor and aid in absorption. The process involves soaking, marinating, and careful steaming, which poses a slight challenge for beginners, but the steps are clear and easy to follow. Preparation to serving takes about 1 hour. The leftover sauce is extremely delicious used to mix with rice or noodles.

Difficulty Estimate: ★★★★
Calorie Estimate: 1513 kcal

Calculations:
Determine how many portions you plan to make before starting. One portion is just right for 2-4 people.

Per Portion:

- Pork Ribs: 500g
- Yangjiang Dried Anchovy: 15g
- Garlic Minced: 10g
- Ginger Minced: 5g
- Light Soy Sauce: 15ml
- Dark Soy Sauce: 3ml
- Oyster Sauce: 10g
- White Sugar: 5g
- Cornstarch: 8g
- Cooking Oil: 20ml (or 10ml if you don't plan to drizzle hot oil)
- Water: 30ml

- The dried anchovies should be slightly chopped after soaking for better absorption.
- Steaming time should be adjusted according to the size of the ribs; it is ready when a chopstick easily inserts into the region of the cartilage.
- Traditional dried anchovy spare ribs do not include the topping or drizzling of hot oil.
- Leftover sauce can be used to mix with rice or noodles.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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