Black bean pork ribs are a much-loved part of a yum cha, or dim sum, menu for me. Here, I’ve given them a softer, more tender texture than the typical Asian version by slow-cooking them, and I think they’re all the better for it. This set-and-forget rice cooker recipe is perfect served as part of a larger banquet.

Yum Cha Black Bean Pork Ribs

(1 lb

tsp sea salt

Chinese Shaoxing wine

½ tsp ground white pepper

tbsp white sugar

tbsp cornflour (cornstarch)

black beans,

red chilli,

1.Start by cutting your ribs into individual pieces. Transfer them to the bowl of a rice cooker, along with the salt, Shaoxing wine, pepper, sugar, cornflour and 1 cup of water. Mix until well combined. Close the lid and cook on the SLOW COOK setting for 50 minutes.

2.Add in the black beans and red chilli. Mix and then cook for a further 10 minutes. Serve warm.

Notes - This dish was made using the Panasonic 10-cup Rice & Multi Cooker SR-CN188WST

- To learn more about the Panasonic Kitchen range, click here.

yum cha black bean pork ribs

Prep Time: 15 minutes

Cook Time: 1 hours

Servings: 4

Author : Bee

Ingredients

Instructions

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