we have food at home.

~ingredients:

• 1 lb pork spare ribs (pre-cut into 1 inch pieces)
• marinade:
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp shaoxing wine
  • 1.5 tsp cornstarch 
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp black bean garlic sauce
  • 1 tsp neutral oil
• 1 small shallot
• 3 cloves garlic
• 0.5 inch piece of ginger
• 1 tbsp fermented black beans (rinsed)
• 1 tbsp neutral cooking oil
• 2 thai bird chilies
• 1/2 kabocha squash
• 1 green onion

~instructions:

*notes: I recommend preparing the spare ribs ahead of time, marinating overnight. If strapped for time, marinate for a minimum of 30 minutes.

1. Place the pork spare ribs into a large bowl, and rinse several times with water. Fill the bowl with just enough water to cover, and set aside to soak. This will remove further impurities, and give us the ‘pale’ color we want.
2. While the pork ribs soak, prepare the aromatics: mince a shallot, 3 cloves of garlic, and 1 tsp of ginger.
3. Next, we’ll bloom the aromatics by frying them lightly in a small pan with oil.
4. Heat up a small pan with 1 tbsp of oil over mediumheat.
5. Once hot, add in the minced shallot, garlic, ginger, and the fermented black beans. Lower the heat a bit so you don’t accidentally burn the aromatics.
6. Mash the black beans a bit in the pan, and stir. Fry the aromatics for about 30 seconds or until fragrant. Turn off the heat and let cool.
7. Drain the pork spare ribs and give them one final rinse, the ribs should be pale in color at this point.
8. Lay out the pork spare ribs on a cutting board, and pat dry.
9. Place the pork spare ribs into a bowl, followed by the cooled aromatics.
10. Add in the rest of the above listed marinade ingredients, and mix. Massage well, so the spare ribs soak up the marinade.
11. If marinating overnight (recommended), cover and place in fridge. Otherwise, marinate for minimum of 30 minutes.
12. Prepare the kabocha squash: using a butcher knife, split the squash in half.
13. Scoop out the seeds and discard the seeds.
14. Place the squash cut side down on your cutting board, so it lays flat.
15. Using your knife, shave off the outer green layer of the squash, exposing the orange flesh inside.
16. Once the outer layer is cut off, cut the squash into 1 inch pieces.
17. Prepare the garnish by slicing the thai bird chilies, and green onion on a diagonal. Set aside.
18. When you are ready to cook, fill a wok with water and let it come to a boil.
19. While waiting for the water to boil, arrange the squash onto a large plate in an even layer.
20. Place the spare ribs on top/between the squash, in another even layer.
    • It should not be crowded on the plate, otherwise, cooking time may need to be extended.
21. Once the water in the wok is boiling, place a steaming rack into the wok.
22. Place the plate of spare ribs and squash onto the steaming rack, and cover the wok.
23. Steam for 10 minutes on high heat. Check on the spare ribs after 10, and if still pink, steam for another 2-3 minutes.
    • In my experience, the pork ribs should be pretty much done after 10 minutes. If you steam past 15 minutes, the squash can become very soft and mushy.
24. Once the spare ribs are cooked, turn off the heat, and top with the chopped Thai bird chilies and green onion.
25. Cover and steam the spare ribs for another 2 minutes in the residual heat.
26. Serve and enjoy over rice!