💬 “It was so good – tender and juicy with authentic Chinese flavour. It was an eye opener as I would not have thought it possible to make Char Sui at home.”

Easy Char Siu (Chinese BBQ pork, 叉烧)

5 from 150 votes

Easy Char Siu (Chinese BBQ pork, 叉烧)

Aromatic, smoky, savoury & a little sweet, Cantonese classic dish Char Siu (Chinese BBQ pork) is one of the tastiest ways to roast pork.

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Braised Pork Belly (Hong Shao Rou/红烧肉)

💬 “This was such an easy and delicious recipe, it came out amazing. The meat was melt in your mouth tender and the flavor was perfect!”

5 from 482 votes

Braised Pork Belly (Hong Shao Rou/红烧肉), an Easy Version

Tender, gelatinous and aromatic, Chinese red braised pork belly is scrumptious and comforting. This recipe shows you how to cook it effortlessly.

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Sichuan Pork with Garlic Sauce (鱼香肉丝)

💬 “Such a lovely delicious dish and very quick and easy to make!”

4.93 from 52 votes

Sichuan Shredded Pork with Garlic Sauce (鱼香肉丝)

A signature Sichuan dish, shredded pork with garlic sauce features tender meat, crisp vegetables, and a boldly flavored sauce that's hard to resist.

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Moo Shu Pork, the Original Recipe (木樨肉)

💬 “We loved this recipe! It seems so plain, yet it doesn’t taste that way; it tastes so juicy and each ingredient shines. It’s also extremely quick.”

5 from 10 votes

Moo Shu Pork, the Original Recipe (木樨肉)

Moo Shu Pork is a quick stir-fry combining tender pork slices, scrambled eggs, earthy mushrooms and refreshing vegetables. This recipe shows you how it’s prepared in the authentic Chinese way.

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Mei Cai Kou Rou (Steamed Pork Belly/梅菜扣肉)

💬 “This recipe is absolutely amazing. I make it far more often than I should, most likely.”

5 from 13 votes

Mei Cai Kou Rou (Steamed Pork Belly/梅菜扣肉)

Melt-in-the-mouth pork belly served over richly flavored preserved mustard, Mei Cai Kou Rou makes a centerpiece for any celebratory Chinese meal.

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Chinese Pork Rib Soup (排骨汤)

💬 “Easy to prepare, satisfying to eat. Meat is succulent, veggies are crisp tender, and broth is tasty and nourishing.”

5 from 4 votes

Pork Rib Soup (排骨汤)

A nourishing dish that's simple to prepare and lightly seasoned, Chinese pork rib soup warms both your body and heart.

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Lion’s Head Meatballs (Shi Zi Tou, 狮子头)

💬 “This is the second time I’ve made lion’s head and it’s sooo delish!! I think this is one of my favorites to make from Red House Spice!”

5 from 28 votes

Lion’s Head Meatballs (狮子头)

Lion’s head meatballs is a classic Chinese dish consisting of giant pork meatballs, Napa cabbage and a delicious broth. Follow my recipe to make it to a restaurant standard. 

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Scallion Pork Chops (葱烤大排)

💬 “Perfectly delicious and such excellent instructions for preparation! ”

5 from 14 votes

Scallion Pork Chops (葱烤大排)

Succulent pork flavored with fried scallions and a rich sauce, Shanghai scallion pork chops are hearty, comforting and quick to prepare.

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Hunan Pork Stir-fry (湖南小炒肉)

💬 “Authentic. Don’t believe there is anything else to add.”

5 from 37 votes

Hunan Pork Stir-fry (湖南小炒肉)

Consisting of fatty pork slices, hot chili pepper, fermented black beans, Hunan pork is a quick and tasty Chinese stir-fry not to be missed.

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Lu Rou Fan (Taiwanese Pork Rice Bowl, 卤肉饭)

💬 “This recipe is a keeper! I love the melt-in-your-mouth consistency, so yummy!”

4.99 from 164 votes

Lu Rou Fan (Taiwanese Pork Rice Bowl, 卤肉饭)

Cooked in a rich broth to a melt-in-your-mouth texture, Taiwanese Lu Rou Fan is a heavenly scrumptious way to enjoy pork in an all-in-one rice bowl dish.

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Twice cooked pork (Hui Guo Rou, 回锅肉)

💬 “This recipe is a keeper! I love the melt-in-your-mouth consistency, so yummy!”

5 from 43 votes

Twice Cooked Pork (Hui Guo Rou, 回锅肉)

Tender yet crispy pork slices flavoured with fermented seasonings, twice cooked pork is a mouth-watering Chinese delicacy. This recipe provides many tips on how to achieve the best flavour and texture.

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Chinese BBQ Ribs (叉烧排骨)

💬 “Delicious,and easy. Great, thanks.”

4.96 from 24 votes

Chinese BBQ Ribs (叉烧排骨)

Richly seasoned and perfectly roasted, Chinese BBQ ribs are an easy and tasty way to cook pork ribs. Both oven-roasting and air-frying methods are included.

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Steamed Ribs with Black Beans (豉汁蒸排骨)

💬 “Another rib recipe from heaven! Thanks for wonderful recipe.”

5 from 15 votes

Steamed Ribs with Black Beans (豉汁蒸排骨)

An easy home version of a classic dim sum dish, steamed ribs with black beans are succulent and irresistibly flavorful.

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Chinese Meat Pies (Xian Bing/馅饼)

💬 “I absolutely love it. You definitely get a five star from me.”

4.91 from 20 votes

Chinese Meat Pies (Xian Bing/馅饼)

With their juicy filling encased in golden wrappers and pan-fried to perfection, Chinese meat pies are a delightful staple that you simply must try.

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Chinese pork burger (Rou Jia Mo 肉夹馍)

💬 “They taste almost the same as the ones I used to eat all the time in China. They are so delicious and juicy.”

5 from 19 votes

Chinese pork burger (Rou Jia Mo 肉夹馍)

A simple pan-baked flatbread stuffed with spiced pork belly, fresh coriander and chilli, Chinese pork burger is tangy, flavourful, moist and extremely comforting.

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Tender pork belly, thinly sliced and topped with an aromatic, garlicky chili sauce. Spicy but refreshing, Sichuan Garlic Pork Slices are a must-try for fans of bold flavors.

About the dish

Suàn Ní Bái Ròu (蒜泥白肉), a cold appetiser from Sichuan cuisine, is often translated as “Sichuan garlic pork slices” or “sliced pork with garlic dressing”. Its name literally means “garlic paste white meat”. While it sounds plain, the flavours are anything but.

A chunk of pork belly is boiled, cooled, and thinly sliced, then layered over crisp cucumber and topped with a punchy dressing made from garlic, chili oil, soy sauce, vinegar, and sesame oil. The contrast of tender meat and intensely flavoured sauce is what makes this dish so unforgettable.

My parents always say I adored fatty pork belly as a baby. I still do. But this dish, along with other classics like Red-Braised Pork Belly, taught me that pork belly doesn’t have to feel heavy when prepared and seasoned properly. I love making it in summer or for festive meals like Chinese New Year feast, preparing it ahead for guests. It always hits the spot.

Ingredients

For the pork:

• Pork belly – choose a large chunk with skin on and a good balance of fat and lean meat
• Scallions
• Ginger
• Shaoxing rice wine
• Sichuan peppercorn

For the dressing:

• Garlic, finely minced
• Chili oil
• Light soy sauce
• Black rice vinegar
• Sugar
• Sesame oil

You also need:

• Cucumber

About chili oil

The chili oil is what gives Sichuan garlic pork slices their signature look and taste. Fragrant, spicy, and slightly smoky, it ties all the flavours together. I always use my homemade chili oil for the best result. Adjust the amount depending on how spicy you like it.

About soy sauce

I use light soy sauce in this recipe for convenience. The traditional version uses Fù zhì jiàng yóu (复制酱油), a spiced, slightly sweet soy sauce common in Sichuan dishes like Zhong Dumplings and Sweet Water Noodles. If you’re after a more authentic taste, it’s worth making it yourself.

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Sichuan Garlic Pork Slices (蒜泥白肉)

Tender pork belly, thinly sliced and topped with an aromatic, garlicky chili sauce. Spicy but refreshing, Sichuan Garlic Pork Slices are a must-try for fans of bold flavors.

Course Main Course

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 685kcal

Author Wei Guo

Ingredients

For the pork

• 1 lb pork belly in a large chunk, skin on
• 2 stalks scallions cut into sections
• 6 slices ginger
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon Sichuan peppercorn

For the dressing

• 1 tablespoon garlic finely minced
• 2 tablespoon Chinese chili oil
• 2 tablespoon light soy sauce see note 1
• 1 teaspoon black rice vinegar
• 1 teaspoon sugar
• 1 teaspoon sesame oil

You also need

• ½ large cucumber cut into slices or thin strips

US Customary – Metric

Instructions

Cook the pork

• Put the pork belly into a large saucepan. Add scallion, ginger, Shaoxing rice wine, and Sichuan pepper. Pour in water, enough to fully cover the meat.
• Bring the water to a full boil, then turn the heat down to low. Leave to simmer with a lid on for 25-30 minutes. Flip the pork once halfway through. Check the doneness by poke a hole through in the middle of the meat with a chopstick. If there is no pink liquid oozing out, it’s fully cooked.
• Transfer the drained pork to a large bowl filled with cold water, with ice cubes if available (see note 2).

Make the dressing

• While waiting for the meat to cool, prepare the dressing in a small bowl by mixing all the seasonings: garlic, chili oil, light soy sauce, black rice vinegar, sugar, and sesame oil.

Assemble the dish

• From the wider side of the pork belly, cut it into slices, as thin as possible, with a sharp knife.
• Place the cucumber over a serving plate, then top it with pork slices. Pour the dressing over then serve.

Video

https://youtube.com/shorts/KDhpECa09Zw

Notes

1. You may replace light soy sauce with sweet spiced soy sauce/复制酱油 for an even more authentic taste. Recipe can be found in Zhong Dumplings or Sweet Water Noodles.

2. Make ahead: You may store the cooked pork belly in an airtight bag or container in the fridge for up to 3 days. Slice and season it right before you’re ready to serve.

Nutrition

Serving: 1serving | Calories: 685kcal | Carbohydrates: 5g | Protein: 12g | Fat: 68g | Saturated Fat: 23g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 30g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 549mg | Potassium: 328mg | Fiber: 1g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

Other popular Sichuan dishes

If you enjoy Sichuan garlic pork slices, you’ll love other dishes from my Sichuan collection.

About garlic sauce

“Garlic sauce” is a term coined by overseas Chinese restaurants to name this Sichuan classic, and it has since become commonly used in the West. However, it has no connection to the dish’s original Chinese name, Yú Xiāng Ròu Sī/鱼香肉丝, which literally means “fish-fragrant shredded pork.” Other popular dishes using the same flavor profile include Fish-Fragrant Eggplant and Fish-Fragrant Tofu.

But where’s the fish? You may ask. There is none! The widely accepted belief is that the seasoning combination used in fish-fragrant dishes was inspired by traditional Sichuan methods of preparing fish. Another lesser-known explanation—which I learned at the Museum of Sichuan Cuisine in Chengdu—suggests that the pickled chili used in this dish was traditionally fermented with fish.

Ingredients

Pork

For the meat portion, you’ll need pork tenderloin (aka pork fillet) along with a set of marinating ingredients, including light soy sauce, Shaoxing rice wine, cornstarch, and salt. These not only enhance the flavor but also help tenderize the meat.

Vegetables

You’ll need a few vegetables to accompany the protein: carrots, wood ear mushrooms, and bamboo shoots. These are the classic choices used in the traditional version.

🌟Substitutes: Feel free to swap them with other crunchy vegetables. Ideally, opt for ones that can be cut into slivers to match the shredded pork.

Aromatics

Aromatics are essential as well. In addition to ginger, garlic, and scallions, you’ll need pickled chili (Pào Jiāo/泡椒), which adds a unique tangy, fragrant heat that sets this dish apart.

🌟Substitutes: Sichuan-style pickled chili can be hard to find. A great alternative is Pickled Chili Garlic Sauce (see image above). I’ve also tested this recipe with pickled chilies from other cuisines (e.g. Spanish, Italian), and they worked well. If none of these are available, fresh chilies can be used as a substitute.

Seasonings

To create a thick, umami-rich, tangy sauce with a hint of sweetness, you’ll need black rice vinegar, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, and cornstarch.

🌟 Note: These ingredients are key to achieving the dish’s authentic flavor. Check out my post on 10 Must-Have Chinese Condiments to learn more about them.

Cooking Procedure

Step 1: Prepare the ingredients

Cut the pork into narrow, long strips across the grain, similar to how you cut it for Peking Shredded Pork. Then, mix it with light soy sauce, Shaoxing rice wine, cornstarch, salt, and a little water. After that, rub in a little oil to create a coating.

Cut the vegetables into strips. Finely chop the pickled chilies and scallions, and mince the ginger and garlic. Then, mix all the seasonings.

🌟 Tips: Briefly freezing the meat until it is semi-solid will make cutting easier. Wood ear mushrooms usually come in dried form—rehydrate them in cold water for an hour until they become plump.

Step 2: Sear the pork

Add a little oil to a very hot wok. Swirl to cover a larger area before putting in the shredded pork. Toss over high heat to sear it quickly. As soon as the meat turns pale, dish out for later use.

🌟Note: When using a carbon steel wok, it’s important to heat it empty first then add the oil. This prevents sticking. However, if using non-stick cookware, add oil then heat up.

Step 3: Stir-fry the vegetables

Pour in another small batch of oil to the empty wok and add garlic, ginger and pickled chilies. Sizzle them for 10-15 seconds or so.

Stir in carrots, wood ears, and bamboo shoots. Fry for about half a minute, or until they just start to wilt.

Step 4: Combine the dish

Return the pork to the wok. Toss it with the vegetables for about 30 seconds. Turn the heat down to medium low, then pour in the sauce, mixed well beforehand in case the starch sits at the bottom.

As soon as the sauce starts to thicken, remove the wok from the heat and garnish the dish with scallions.

🌟Note: Pay attention to heat control and the consistency of the sauce. Don’t wait until it becomes too thick, as it will thicken further as it cools.

Serving ideas

Pork with garlic sauce is a real “rice killer”, or in Chinese “Xià Fàn Cài/下饭菜”. So make sure you have steamed rice ready to enjoy the dish right away. Did you know that it tastes just as wonderful at room temperature? That makes it a great option for packed lunches!

When including it in a multi-dish dinner, pair it with something light and fresh, such as Bok Choy Stir-Fry, Ginger Spinach Salad, along with other protein dishes like Scallion Tofu, Shrimp Egg Stir-Fry.

Recipe FAQs

Other Sichuan classics

Looking for more recipes featuring popular Sichuan dishes? Try these ones:

Dan Dan Noodles (Spicy Sichuan Noodles, 担担面)

Sichuan Spicy Wonton In Chili Oil (红油抄手)

Mapo tofu, the authentic way (麻婆豆腐)

Suan La Fen (Hot and Sour Noodle Soup, 酸辣粉)

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Sichuan Shredded Pork with Garlic Sauce (鱼香肉丝)

A signature Sichuan dish, shredded pork with garlic sauce features tender meat, crisp vegetables, and a boldly flavored sauce that's hard to resist.

Course Main Course

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 3 servings

Calories 344kcal

Author Wei Guo

Ingredients

For the meat

• 10 oz pork tenderloin aka pork fillet
• 2 teaspoon light soy sauce
• 2 teaspoon Shaoxing rice wine
• 1 teaspoon cornstarch
• 1 pinch salt
• 1 tablespoon water
• 1 teaspoon neutral cooking oil

For the sauce

• 2 tablespoon black rice vinegar
• 1½ tablespoon Shaoxing rice wine
• 1 tablespoon light soy sauce
• ½ tablespoon dark soy sauce
• 2 tablespoon sugar
• 1½ tablespoon cornstarch
• 2 tablespoon water

You also need

• 3 tablespoon neutral cooking oil divided
• 2 tablespoon pickled chili finely chopped (see note 1)
• 2 teaspoon garlic minced
• 1 teaspoon ginger minced
• ½ cup carrot julienned
• ½ cup wood ear mushrooms rehydrated and julienned (see note 2)
• ½ cup bamboo shoots julienned
• 1 stalk scallions finely chopped

US Customary – Metric

Instructions

Marinate the pork

• Cut pork tenderloin into narrow strips (see note 3). Then, mix them with light soy sauce, Shaoxing rice wine, cornstarch, salt, and water. Once no more liquid can be seen, rub in oil to coat the meat evenly.

Mix the sauce

• In a small bowl, mix black rice vinegar, Shaoxing rice wine, light soy sauce, dark soy sauce, sugar, cornstarch, and water. Set aside.

Sear the pork

• Heat a wok over high heat until very hot, then pour in 2 tablespoons of oil (if using non-stick cookware, be sure to add oil first then heat it). Add the marinated pork. Toss to sear it quickly. Once the meat turns pale, transfer out to a plate for later use.

Stir-fry the vegetables

• Add the remaining 1 tablespoon of oil to the empty wok. Sizzle pickled chili, garlic, and ginger until fragrant. Then, put in wood ear mushrooms, bamboo shoots and carrots. Stir-fry until they just begin to wilt.

Combine the dish

• Return the pork to the wok. Stir fry for 30 seconds or so. Turn the heat down to low then pour in the sauce (stir well beforehand to avoid starch sitting at the bottom).
• As soon as the sauce starts to thicken, turn off the heat and stir in scallions. Serve immediately with steamed rice.

Notes

1.  The original version calls for Sichuan style pickled chili. You may also use these to substitute: Pickled Chilli Garlic Sauce, other types of pickled chili (e.g. Spanish or Italian ones), or fresh chillies. Adjust the quantity as needed, as they vary in heat levels.

2. Read my post on Wood Ear Mushrooms & How to Rehydrate to learn more. You’ll need around 8 gram of dried ones to get the suggested amount.

3. To make cutting the pork more efficient, briefly freeze the meat until semi solid, or wet your knife with water when slicing to avoid sticking.

Nutrition

Serving: 1serving | Calories: 344kcal | Carbohydrates: 19g | Protein: 23g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 35g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 856mg | Potassium: 509mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3609IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

About the dish

No doubt “sweet and sour” is an iconic flavor combination in Chinese cuisine. Today, I’m sharing a recipe for Sweet and Sour Meatballs (Táng Cù Wán Zi/糖醋丸子) to expand my collection. If you’ve enjoyed Sweet and Sour Ribs or Sweet and Sour Fish, this might become your next favorite!

As its name suggests, this dish features tender, juicy meatballs coated in a tangy, sweet, and aromatic sauce. It’s as succulent as Pearl Meatballs, offers a richer taste than Chinese Meatball Soup, and is much easier to prepare than Lion’s Head Meatballs.

While testing this recipe, I made it multiple times over the past week. My family loved being taste testers and kept asking for more. I’m confident you’ll enjoy it too!

Ingredients

You’ll need two sets of ingredients for this recipe: one for the meatballs and one for the sweet and sour sauce.

For the meatballs

• Ground meat. It can be pork, beef, chicken, or turkey. For a better taste, use one with a high content of fat.
• Egg. It helps tenderize the meat and binds the mixture together.
• Cornstarch. It also serves as a tenderizing agent.
• Panko breadcrumbs. They add lightness and help retain moisture in the meatballs.
• Soy sauce
• Sesame oil
• White pepper
• Salt
• Garlic powder, optional

For the sauce

• Black rice vinegar. It provides tanginess and adds a complex aroma to the overall flavor. White rice vinegar can be used as a substitute, but the former is preferable.
• Tomato ketchup. It complements the vinegar to enhance the rich, sour taste.
• Sugar. Regular white sugar or traditional Chinese rock sugar can be used.
• Cornstarch. It thickens the sauce.
• Light soy sauce
• White pepper

🌟 NOTE: Feel free to adjust the ratio of sour ingredients (vinegar and ketchup) to the sweet component (sugar) to achieve your preferred balance.

Cooking procedure

Step 1: Prepare the meatballs

Begin by mixing all the ingredients for the meatballs. Avoid overmixing; once the mixture is cohesive and well-combined, proceed to the next step.

Divide the mixture into small, evenly sized portions. I use a heaped tablespoon for each, which weighs approximately 1 oz (28 g) as a reference.

Next, use your hands to shape each portion into a round meatball.

🌟 NOTE: I wear kitchen gloves to roll the meatballs, which helps prevent sticking. Alternatively, you can use bare hands coated with a thin layer of cooking oil.

Step 2: Bake the meatballs

Place all the meatballs into a baking dish. If your dish lacks a non-stick coating, unlike mine, make sure to line it with parchment paper to prevent sticking.

Put the dish over the middle rack of a preheated oven at 350ºF (180ºC), or 320ºF (160ºC) if fan-assisted. Bake for about 12 minutes.

🌟 NOTE: The cooking time may vary slightly depending on your oven’s performance. If unsure, check one meatball with a kitchen thermometer. The internal temperature should reach 160ºF (71ºC). Be careful not to overcook, as this can make the meatballs less juicy and tender.

Step 3: Cook the sauce

Mix all the ingredients for the sauce thoroughly.

Then, pour the mixture into a skillet. Heat it over low heat, stirring constantly with a spatula.

Watch closely as the consistency changes. When the sauce is just thick enough to coat the spatula, proceed to the next step.

🌟 NOTE: The sauce thickens quickly, so be careful not to overcook it, as this can cause it to become lumpy.

Step 4: Combine the dish

Add the baked meatballs to the thickened sauce with the heat turned off. Gently toss them to ensure they are evenly coated. Finally, sprinkle with toasted sesame seeds (optional) and serve immediately.

Serve & make ahead

The simplest way to serve sweet and sour meatballs is over a bed of freshly steamed rice, accompanied by a vegetable side such as Garlic Broccoli, Bok Choy Stir-Fry, or Tiger Skin Peppers.

When preparing this dish as part of a multi-dish feast that requires significant time and effort (e.g. Chinese New Year Feast), I usually bake the meatballs in advance. Just before serving, I reheat them by tossing them in a little oil and then adding the sauce to combine.

Other takeout favorites

Looking for other recipes for takeout dishes? Try these:

Lo Mein (捞面)

Egg Foo Young (Chinese Omelette, 芙蓉蛋)

Easy Chow Mei Fun

Yangzhou Fried Rice (扬州炒饭)

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Sweet and Sour Meatballs (糖醋丸子)

Chinese sweet and sour meatballs stand out for their succulent texture and rich flavor. Discover a quick and easy way to make them from scratch!

Course Main Course

Cuisine Chinese

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 400kcal

Author Wei Guo

Ingredients

For the meatballs

• 1 lb ground pork or beef, chicken, turkey, see note 1
• 1 egg
• 2 tablespoon panko breadcrumbs
• 1 tablespoon cornstarch
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon salt
• ¼ teaspoon ground white pepper
• ¼ teaspoon garlic powder optional

For the sauce

• 3 tablespoon tomato ketchup
• 2 tablespoon black rice vinegar or white rice vinegar
• 2 tablespoon sugar
• 1 tablespoon light soy sauce
• 2 teaspoon cornstarch
• ¼ teaspoon ground white pepper
• 2 tablespoon water

Optional garnishing

• Toasted sesame seeds

US Customary – Metric

Instructions

Shape the meatballs

• Put ground meat into a mixing bowl. Add egg, breadcrumbs, cornstarch, light soy sauce, sesame oil, salt, white pepper, and garlic powder (optional). Mix until well combined.
• Divide the mixture into 20-22 equal portions (about 1 heaping tablespoon each). Use your hands to shape each portion into a ball.

Bake the meatballs

• Preheat the oven to 350ºF (180ºC) or 320ºF (160ºC) for a fan-assisted oven.
• Arrange the meatballs on a baking dish (line it with parchment paper if it isn't non-stick). Place the dish over the middle rack of the oven. Leave to bake for about 12 minutes (see note 2).

Cook the sauce

• In a bowl, combine tomato ketchup, black rice vinegar, sugar, light soy sauce, cornstarch, white pepper, and water. Stir until smooth and lump-free.
• Pour the mixture into a skillet. Cook over low heat while stirring with a spatula constantly. Once the sauce is nearly at the desired consistency, add the baked meatballs.
• Turn off the heat and gently stir the meatballs until they are evenly coated in the sauce. Optionally, sprinkle toasted sesame seeds over before serving.

Notes

1. For a tender texture and richer taste, choose ground meat that has a high content of fat.

2. The cooking time may vary slightly depending on your oven’s performance. If unsure, check one meatball with a kitchen thermometer. The reading should be above 160ºF (71ºC).

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 17g | Protein: 23g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 1043mg | Potassium: 404mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

About Chinese pork rib soup

Whenever the temperature drops, I crave a tasty bowl of Chinese soup, especially the meat-based ones with a clear broth. Today’s recipe, pork rib soup, is a great example of how a simple, humble soup can be so nourishing and tasty.

Classic Chinese pork rib soup (Pái Gǔ Tāng/排骨汤) commonly comes with a clear broth, known as Qīng Tāng/清汤, which is flavored with spices and/or herbs but free from soy sauce or other intensely flavored condiments (unlike brown-colored dishes like Beef with Daikon or Braised Pork Belly. The ribs are cooked to a tender texture and accompanied by a variety of vegetables.

What I love most about this dish is its simplicity and soothing taste. It’s beginner-friendly and can be partially prepared in advance. The seasoning is minimal, which allows the natural taste of the ingredients to shine.

Ingredients & substitutes

Here is a simple list of ingredients you need to make this soup:

• Pork ribs
• Fresh sweet corn on the cob
• Carrots
• Garlic
• Whole white peppercorn/black peppercorn, or both
• Scallions or coriander, for garnishing
• Salt

About pork ribs

In Chinese cuisine, pork ribs are commonly cut into bite-sized pieces before cooking (Think Sweet & Sour Ribs and Black Bean Ribs). This makes them easy to handle with chopsticks. The required cooking time is also reduced.

If you don’t have access to an Asian butcher, feel free to use regular-sized ribs for this recipe. Pick the pieces that have a good bone-to-meat ratio.

Vegetable substitutions

I choose sweetcorn and carrots for their vibrant colors and sweet tastes that balance the salty flavor. Daikon (white radish), lotus roots, winter melon, and kelp (Kombu) are popular choices too.

About the seasonings

Apart from salt, you only need garlic and white or black peppercorns. This simple combination eliminates any gamey taste of the meat (known as Xīng Wèi/腥味). It also lends aromas and a subtle warming heat to the soup.

To keep the soup clear, use unpeeled garlic and whole peppercorns. If unavailable, it’s fine to use ground white pepper as a substitute.

Cooking procedure

Step 1: Blanch the ribs

In a pot or wok, submerge the ribs in plenty of cold water. Bring it to a full boil and leave it to blanch for about 2 minutes.

During this time, you’ll notice brownish foam forming on the surface. Skim it off with a spoon. Then use a slotted spoon to remove all the ribs and discard the water.

🌟 NOTE: The blanching procedure (known as Chāo Shuǐ/焯水 in Chinese) is essential as it removes any impurity of the pork and reduces its gamey taste. Please do not skip it.

Step 2: Simmer the ribs

Return the ribs to the cleaned pot or wok. Cover them generously with hot water. Add salt, a bulb of garlic (washed but unpeeled), and whole peppercorns (see note below).

🌟 NOTE: To prevent peppercorns from floating around, place them in a strainer/infuser (see image above), or a small spice bag made of muslin cloth.

Bring the water to a boil, then turn the heat down to the lowest setting. Leave the ribs to simmer with the lid on for 35 to 40 minutes, or until the meat becomes tender.

Step 3: Cook the vegetables

Remove the garlic and peppercorns from the pot. Add sweet corn, sliced lengthwise into strips or cut into rounds, along with chunks of carrot. Pour in more hot water if you prefer more broth. Cook over medium heat with the lid on for 8 to 10 minutes, or until the carrots are soft.

Taste the broth and add more salt if necessary. Finally, garnish the soup with finely chopped scallions or cilantro (coriander).

🌟 NOTE: If using other vegetables, you may need to adjust the cooking time. For example, daikon and lotus roots take longer to cook through.

The Instant Pot method

You can use an Instant Pot to speed up the second step by setting it to cook for 15 minutes on high pressure, followed by a natural release. Step 1 and step 3 can be done in the Instant Pot using the sauté function or in a regular pot on the stovetop.

Make ahead

If you wish to prepare this soup in advance, follow these tips for best results:

• Blanch and cook the ribs as instructed. Remove the garlic and peppercorns.
• Store the meat and soup in an airtight container in the fridge for up to 3 days or in the freeze for 3 months.
• Defrost then add the vegetables. Cook until the carrots soften.

Other warming dishes

Looking for more classic Chinese dishes that warm you up? Check out these delicious recipes:

Hot and Sour Soup (Suan La Tang, 酸辣汤)

Tofu Soup with Vegetables (豆腐鲜蔬汤)

Chinese Beef Stew with Potatoes (土豆炖牛肉)

Congee (Chinese Rice Porridge, 粥)

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Pork Rib Soup (排骨汤)

A nourishing dish that's simple to prepare and lightly seasoned, Chinese pork rib soup warms both your body and heart.

Course Soup

Cuisine Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 238kcal

Author Wei Guo

Ingredients

• 1½ lb pork ribs (see note 1)
• ¾ teaspoon salt or to taste
• 1 bulb garlic washed and unpeeled
• 1 tablespoon whole white pepper or whole black pepper (see note 2)
• 1 ear fresh sweet corn husks removed and cut into sections
• 1 large carrot cut into chunks (see note 3)
• Scallions or cilantro (coriander)

US Customary – Metric

Instructions

Blanch the ribs

• Put pork ribs into a pot. Add cold water about 1 inch over the meat. Bring it to a boil.
• Skim off any foam appearing on the surface until there is no more. Take out the ribs and discard the water.

Simmer the ribs

• Put the ribs in the cleaned pot, then pour in 4 cups (1 liter) of hot water and add salt, the whole bulb of garlic, and peppercorns kept in a strainer or a spice bag.
• Bring the water to a full boil then turn the heat down to low. Cover the pot with a tight lid and leave to simmer for 35 to 40 minutes, or until the meat becomes tender.

Cook the vegetables

• Take out the garlic and peppercorns. Add the sweetcorn pieces and carrot chunks. Increase the heat to medium. Leave to boil with the lid on for about 10 minutes until the carrot softens.
• Taste the soup to decide if extra salt is needed. Garnish with chopped scallions or cilantro before dishing out to serve.

Notes

1. Bite-sized pork ribs are ideal for this dish. However, regular-size ribs work well, too. Prolong the cooking time accordingly.

2. You can use a mixture of whole white pepper and black pepper, or either one of them. Otherwise, use 1/4 teaspoon of ground white pepper as a substitute and add it at the very end of the cooking process. 

3. You may use other vegetables to replace sweetcorn and carrots, such as daikon, lotus root, winter melon, kelp, etc.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 4g | Protein: 13g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 366mg | Potassium: 271mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2033IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

About the dish

Fermented vegetables play an integral role in both traditional and modern Chinese cuisine. They can be used in modest quantities to flavor a dish (think Yá Cài/芽菜 in Dry Fried Green Beans), or as a star element to pair with other key ingredients, like in today’s recipe for Pork and Sour Vegetable Stir-Fry (Suān Cài Ròu Mò/酸菜肉末).

As its name suggests, it’s a stir-fried dish featuring ground pork and “sour vegetable” (Suān Cài/酸菜) — the umbrella term for any type of pickled vegetables that have a distinctively tangy taste (read the “INGREDIENTS” section below on the choice of “sour vegetables”).

Here are the reasons why I like it and encourage you to give it a try:

• It’s quick and easy to make.
• It’s packed with flavors: sour, spicy, garlicky, nutty, and savory with a hint of sweetness.
• There are multiple ways to serve it.

Ingredients

Here is the list of ingredients you need for this dish:

• Ground pork. It can be replaced by beef or chicken, preferably with a high fat content
• Pickled mustard greens (More on this ingredient and substitutes in the section below)
• Aromatics: scallions, ginger, and garlic
• Chilies. They can be dried or fresh ones
• Seasonings: soy sauce, Shaoxing rice wine (or dry sherry), sesame oil, sugar, and white pepper

About pickled mustard greens

I chose to use pickled mustard greens as the “sour vegetable” for this recipe. It’s the same ingredient that stars in the classic Sichuan Fish with Sour Vegetable.

To substitute, you may use other types of Chinese “sour vegetables”, such as pickled cabbage, pickled napa cabbage, pickled radish/daikon, or pickled asparagus beans/long beans.

🌟 NOTE: Since the sourness and saltiness of each “sour vegetable” varies, you may need to adjust its quantity or the volume of the salty seasonings used in the recipe.

Cooking steps

Step 1: Prepare the vegetable

Pickled mustard greens have a rather sharp sour and salty taste. It’s best to reduce its intensity before cooking.

First, rinse them with running water. Then soak them in water. Depending on their original taste and your preferences, the required soaking time can vary. Two hours may be sufficient, or an overnight soak may be necessary.

After soaking, squeeze the mustard greens to remove any excess water. Lay them on a chopping board and finely cut them into small pieces.

Step 2: Fry the meat

Heat an empty wok, or a large skillet, until lightly smoking. Add a little oil and swirl around to coat a larger area, then put in the ground pork. Note that if using cookware with non-stick coating you should add oil first then heat up.

Stir fry the pork over high heat. Loosen any large lumps with a spatula. As soon as the meat loses its pink color and turns pale, add soy sauce and Shaoxing rice wine. Mix well then transfer the meat to a plate for later use.

Step 3: Combine the dish

Add a little oil to the same wok or skillet. Put in the chilies, ginger, garlic, and most of the scallions (reserve some for garnishing). Sizzle until fragrant, but be careful not to burn them.

Tip in the finely chopped pickled mustard greens. Toss constantly over high heat.

Once the vegetable is evenly heated and looks quite dry, put in the fried pork.

Stir fry briefly then add sesame oil, sugar, white pepper, and the remaining scallions. Give everything a final toss, then dish it out to serve immediately.

How to serve

Not sure how to serve pork and sour vegetable stir-fry? Here are some of my favorite ways to enjoy it:

• Serve it on top of freshly steamed rice. Mix well and tuck it.
• Use it as a topping for noodles, like how you enjoy Beijing Fried Sauce Noodles.
• Scoop it into folded bao buns.
• Wrap it with crunch leaves, like how Sichuan Style Lettuce Wraps work.
• Use it to accompany plain congee, and freeze the leftovers, divided into small portions, for later consumption.

Other quick stir-fries

Looking for more easy and tasty stir-fried dishes? Try these popular recipes:

Sha Cha Beef (沙茶牛肉)

Chinese Chive and Egg Stir-Fry (韭菜炒鸡蛋)

Black pepper chicken stir-fry (黑椒鸡丁)

Bok Choy Stir-fry (蒜蓉小白菜)

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Pork and Sour Vegetable Stir-Fry (酸菜肉末)

A quick and easy dish bursting with flavors, Chinese pork and sour vegetable stir-fry is versatile and pairs well with many staples.

Course Main Course

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

SOAK 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4

Calories 402kcal

Author Wei Guo

Ingredients

• 9 oz pickled mustard greens see note 1
• 2 tablespoon neutral cooking oil divided
• 1 lb ground pork see note 2
• 1 tablespoon Shaoxing rice wine
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 2 stalk scallions finely chopped
• 3 clove garlic minced
• 1 teaspoon minced ginger
• Chilies dried or fresh ones, to taste
• 1 teaspoon sesame oil
• ½ teaspoon sugar
• ⅛ teaspoon ground white pepper

US Customary – Metric

Instructions

Prepare the vegetable

• Rinse pickled mustard greens under running water. Then soak them in plenty of water for 2 hours or overnight (see note 3).
• Drain and squeeze out any excess water. Cut them into tiny pieces.

Fry the pork

• Heat 1½ tablespoons of oil in a wok or a large skillet over high heat. Stir in the ground pork.
• Use a spatula to break and loosen any large lumps, and toss to fry until the meat loses its pink color.
• Add Shaoxing rice wine, light soy sauce, and dark soy sauce. Stir fry for 10 more seconds then dish out and set aside.

Combine the dish

• Pour the remaining ½ tablespoon of oil into the wok/skillet. Add most of the scallions (keep some for garnishing), garlic, ginger, and chilies. Sizzle until fragrant.
• Put in the chopped pickled mustard greens. Toss for one and a half minutes or so. Then put the pork back into the wok. Mix and fry for a further 30 seconds.
• Add sesame oil, sugar, white pepper, and the remaining scallions. Give everything a thorough stir before dishing out to serve.

Video

Notes

1. To substitute pickled mustard greens, you may use other types of Chinese “sour vegetables”, such as pickled cabbage, pickled napa cabbage, pickled radish/daikon, or pickled asparagus beans/long beans.

2. No matter which meat you use, it’s better to choose ground meat with a high fat content.

3. Pickled mustard greens of different brands vary in their flavor intensity. So the required soaking time may differ. Taste and adjust if unsure.

Nutrition

Serving: 1serving | Calories: 402kcal | Carbohydrates: 6g | Protein: 21g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 580mg | Potassium: 910mg | Fiber: 2g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2mg

What are Chinese meat pies

Chinese meat pies, known as Xiàn Bǐng/馅饼, are a type of stuffed flatbread popular throughout China. They offer a rich diversity of fillings, shapes, and flavors, catering to a wide range of tastes.

Imagine a cross between a giant dumpling and a flatbread, pan-fried to a golden shine. If you enjoyed my recipe for Crispy Stuffed Flatbread or Scallion Pancakes, you’ll find these meat pies to be an excellent alternative.

My version showcases how my parents make them, using a mixture of fatty ground meat and a generous amount of scallions. However, I’ve enhanced their dough recipe by adding extra water and a little oil, which results in a more tender mouthfeel.

Top tips

As usual, I’d like to first point out a few tips to help you achieve the best result.

• Allow enough time to rest the dough.
• Add water/stock to the filling for a juicy texture.
• Watch the tutorial to learn the assembly technique
• Freeze uncooked pies and cook whenever you wish.

Make the dough

For the dough, you only need three elements: all-purpose flour, water (both hot and room-temperature), and cooking oil. Through testing, I’ve found this combination to be the best formula for producing a soft, palatable texture in Chinese meat pies.

Here is how you make it by hand:

1. Firstly, add hot water (just boiled) to the flour. Stir to distribute. Then, add room-temperature water and cooking oil.
2. Mix and combine to form a soft, cohesive, rough-looking dough. Leave to rest, covered, for 20 minutes. Knead it again until perfectly smooth.
3. Divide the dough into equal pieces. Coat each with a little oil and cover with plastic wrap. Let them rest for 10 minutes before assembling.

🌟 NOTES:

• This dough is supposed to be quite soft (it has a higher liquid content than dumpling dough or bao dough). Dust your hands with flour when combining and kneading to prevent sticking.
• Resting is important because it allows the gluten bonds to develop, making the dough more elastic and stretchy.

Mix the filling

Here is a list of ingredients you need for the filling (substitutes included when possible):

• Ground meat. It can be pork, beef or lamb.
• Scallions. Chinese chives can be used as a substitute.
• Ginger.
• Light soy sauce & dark soy sauce. The former provides the key umami saltiness, while the latter offers a caramelized sweet undertone.
• Sesame oil, for extra aroma and nuttiness.
• Ground spices. I use a combination of Sichuan pepper and white pepper. Five-spice or cumin powder are good substitutes.

Like how I explained in my post on Dumpling Fillings, two factors contribute to a juicy, tender filling:

• Use ground meat that has a high-fat content. 15-20% of fat is what I usually choose.
• Add water, or unsalted stock if available, to the filling. Make sure to stir the mixture very well so the liquid is fully absorbed by the meat.

Assemble the pies

To shape a Chinese meat pie, you need to wrap the filling with a dough wrapper into a ball, similar to how you assemble a Baozi (stuffed bao bun).

Place it over a lightly oiled tray, with the sealed side facing down, before pan-frying starts. You don’t need to flatten the balls at this stage.

To clearly understand how it works, please watch the video tutorial inside the recipe card below. Here are a few tips you may find helpful:

• Use oil, instead of flour, to coat the work surface and your hands. This way the dough stays soft and easy to stretch.
• To achieve the optimal result of Pí Bó Xiàn Dà/皮薄馅大 (meaning thin skin and big filling), stuff the wrapper with plenty of filling. Wrap it with the dough as tightly as possible.
• If you find this method challenging, simply shape the pie into a flat half-moon, like how a Chinese Chive Pocket looks.

Pan-fry the pies

Choose a heavy-bottomed skillet/frying pan. Add enough oil to thinly cover its surface. Heat for half a minute then put in the assembled dough balls (do not overcrowd). Use your fingers, or a spatula, to flatten each into a disc.

Over low heat, fry them until the first side gains a golden color. Flip over then cover with a lid. Continue cooking until the other side browns nicely.

Finally, flip over the pies again to further crisp the first side before transferring them out to a tray lined with paper towels to soak up any excess oil.

Serving ideas

Enjoy these juicy meat pies while warm. They are great on their own as breakfast or snack. Dip them in Chinese chili oil if you crave something spicy.

My family also has them for dinners, paired with bowls of congee and a few refreshing cold dishes, such as Smashed Cucumber, Scallion Silken Tofu, Tiger Salad, etc.

Make ahead

If you wish to have these meat pies as breakfast on busy mornings, follow these make-ahead tips:

• Freeze uncooked pies. Flatten the assembled dough balls into discs. Place them on a tray and keep in the freezer until fully frozen. Transfer them into airtight bags and store for up to 2 months.
• Cook frozen pies. Without defrosting, pan-fry frozen pies over medium-low heat, with the lid on all the time, until both sides turn golden.

Other comforting staples

Looking for other classic Chinese bread recipes? Check out these popular ones:

Scallion pancakes (Cong You Bing, 葱油饼)

Char Siu Bao (BBQ Pork Buns, 叉烧包)

Jian Bing, Chinese Crepes (煎饼)

Chinese flower rolls with scallions (Hua Juan, 花卷)

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Chinese Meat Pies (Xian Bing/馅饼)

With their juicy filling encased in golden wrappers and pan-fried to perfection, Chinese meat pies are a delightful staple that you simply must try.

Course Main Course

Cuisine Chinese

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Rest 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 pies

Calories 185kcal

Author Wei Guo

Ingredients

For the dough

• 300 g all-purspose flour aka plain flour (see note 1)
• 120 g hot water
• 45 g room-temperature water (see note 1)
• 2 tablespoon neutral cooking oil plus extra for coating

For the filling

• 300 g ground pork or beef/lamb
• 6 stalks scallions finely chopped
• 1 tablespoon minced ginger
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sesame oil
• ¼ teaspoon ground Sichuan pepper or five-spice powder
• ¼ teaspoon ground white pepper
• 4 tablespoon water or unsalted stock

For pan-frying

• Neutral cooking oil

US Customary – Metric

Instructions

Prepare the dough

• Put flour into a mixing bowl. Pour hot water over then mix with chopsticks. Add room temperature water and cooking oil. Stir well then combine and knead with hands.
• As soon as a cohesive dough forms (it doesn’t need to look smooth), cover it and let it rest for 20 minutes.
• Knead the dough again until it becomes smooth. Coat the work surface and your hands with a little oil to prevent sticking. Roll the dough into a log then cut it into 8 equal portions.
• Shape each piece into a ball, making sure it’s lightly coated with oil from your hands. Cover them with plastic wrap, then leave to rest for a further 10 minutes.

Mix the filling

• While waiting for the dough to rest, prepare the filling by adding all the ingredients (meat, scallions, ginger, soy sauce, sesame oil, five-spice, white pepper, and water) into a mixing bowl. Stir with chopsticks in one direction until the mixture becomes sticky.

Assemble

• Put a piece of dough on the work surface. Flatten it into a disc with your fingers, about ⅕ inch (½ cm) thick.
• Hold the wrapper with your non-dominant hand. Place ⅛ of the filling over the wrapper. Use the thumb and index finger of your dominant hand to pleat the dough to wrap the filling tightly, while using the thumb of your non-dominant hand to push the filling inwards. Seal the dough securely in the middle (please refer to the video tutorial below).
• Place the assembled pie on an oiled tray. Repeat the procedure to shape other pies.

Pan-fry

• In a heavy-bottomed skillet/frying pan, heat oil enough to cover the surface. Gently put inthe stuffed dough balls and flatten them into discs with your fingers or a spatula, about 1 inch (2½ cm) thick (see note 2).
• Leave to fry over low heat until the first side becomes golden. Flip over the pies and cover the skillet with a lid. Fry until the other side browns. Flip again to further crisp the first side for 20 seconds or so.

Make ahead

• Flatten stuffed dough balls into discs. Lay them over a tray and freeze until solid. Transfer frozen pies into airtight bags. Store in the freezer for up to 2 months.
• Without defrosting, pan-fry frozen pies in a little oil over medium-low heat, with the lid on all the time, until both sides turn golden.

Video

Notes

1. The flour-to-water ratio may vary slightly depending on the brand of your flour and the humidity of your kitchen. Adjust if necessary. Bear in mind that this dough is supposed to be quite soft, but isn’t overly sticky. 

2. Depending on the size of your cookware, you’ll need to cook all the pies in 2-3 batches.

Nutrition

Serving: 1pie | Calories: 185kcal | Carbohydrates: 1g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 274mg | Potassium: 146mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

What are steamed ribs with black beans?

If you are a regular diner at Cantonese Dim Sum (广式早茶) restaurants, you have likely either savored today’s dish or come across it on the menu. Steamed Ribs with Black Beans (Chǐ Zhī Zhēng Pái Gǔ/豉汁蒸排骨) stands as one of the most favored dim sum items, typically presented in small portions inside bamboo steamers.

It features bite-sized pork ribs steamed with fermented black beans, aromatics, and a set of umami-rich condiments. They are loved for their complex flavors – savory, aromatic, garlicky, earthy, and more – alongside their tender and juicy texture.

While I enjoy indulging in this dish at Dim Sum restaurants and pairing them with other classics like Har Gow, Lo Mai Gai, Cheung Fun, Siu Mai, etc., I also like cooking it in larger portions as a main course for everyday meals. The cooking process is fairly straightforward, and the outcome is truly satisfying. 

🛎 NOTE: If steaming doesn’t pique your interest, I also have a recipe for Braised Ribs with Black Bean Sauce which shares many similarities. Give it a try!

Ingredients

Here is a list of ingredients you need to make dim sum-style steamed ribs:

• Pork ribs, cut into bite-sized chunks, like how they’re served in Chinese Sweet and Sour Ribs. This way, you can handle them easily with chopsticks. Also, it doesn’t take very long to cook them.
• Baking soda & cornstarch, for tenderizing the meat

• Fermented black beans (Douchǐ /豆豉). The key flavor booster for this dish, they offer an aromatic, earthy, and salty taste. You can find them in many classic Chinese dishes, such as Mapo Tofu, Hunan Pork, Dim Sum Chicken Feet, etc.
• Aromatics: garlic, ginger, fresh chili and scallions
• A set of common Chinese condiments including light soy sauce, oyster sauce, Shaoxing rice wine, white pepper, salt, and sugar

🛎 TIP: To learn more about fermented black beans, check out my post on Black Bean Sauce which explains their characteristics and offers advice on their purchase.

Cooking workflow

Step 1: Tenderize the ribs

Mix baking soda and water in a large bowl then add the ribs. Let them sit in the solution for at least 30 minutes, or up to 2 hours. Baking soda helps to break down the meat’s proteins, resulting in a more tender texture.

Then rinse the ribs thoroughly under running water to minimize the alkaline taste that baking soda might leave on the meat.

Pat dry the drained ribs with kitchen paper to remove as much excess moisture as possible. Sprinkle some salt and cornstarch over, then rub the mixture evenly onto the ribs. This step helps further tenderize the meat.

Step 2: Marinate the ribs

To prepare the marinade, begin by frying garlic, ginger, and fermented black beans (rinsed and coarsely chopped) in a little oil until fragrant. Next, incorporate fresh chili, light soy sauce, oyster sauce, Shaoxing rice wine, white pepper and sugar. Allow the mixture to simmer briefly.

Once the marinade has cooled down, gently massage it onto the ribs. Let them sit for a minimum of 30 minutes, or for an even richer taste, refrigerate them overnight.

🛎 TIP: If the ribs have been chilled, make sure to bring them back to room temperature before you start steaming them.

Step 3: Steamed the ribs

Choose a serving plate that can fit comfortably inside your wok or pot, which will be used for steaming. Arrange the marinated ribs in a single layer on the plate.

First, bring water to a full boil in the wok or pot. Then place the plate of ribs on a steamer rack or inside a steamer basket. Cover with a lid and leave to steam over medium-high heat for 20 minutes. 

Once the ribs are ready, remove them from the steamer. For an added touch, garnish with finely chopped scallions before serving.

🛎 TIP: Depending on the size of your wok/pot, it’s advisable to monitor the water level during the steaming process to prevent it from fully evaporating. Top up with more water when necessary.

Serve & store

Enjoy these beautifully seasoned, tender ribs with a bowl of steamed rice. To create a well-balanced meal, pair them with leafy greens such as Blanched Chinese Broccoli, Stir-fried Garlic Bok Choy, or Water Spinach with Fermented Tofu.

The flavorful juice released from the ribs during steaming is a precious addition. So don’t forget to mix it into your rice.

In the unlikely event of leftovers (You will likely devour them all at once), store them in the fridge for up to two days. To reheat, steam them for a few minutes to restore their deliciousness.

Other dim sum dishes

Looking for more classic dim sum recipes? Here are some popular ones to try:

How to Make Steamed Dumplings, Two Methods (蒸饺)

Char Siu Bao (BBQ Pork Buns, 叉烧包)

Turnip Cake (Lo Bak Go, 萝卜糕)

Chicken Feet, Dim Sum Style (豉汁凤爪)

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Steamed Ribs with Black Beans (豉汁蒸排骨)

An easy home version of a classic dim sum dish, steamed ribs with black beans are succulent and irresistibly flavorful.

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Rest 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 4

Calories 275kcal

Author Wei Guo

Ingredients

For tenderizing

• 1 lb pork ribs cut into bite-sized pieces (see note 1)
• 1 teaspoon baking soda, aka bicarbonate of soda
• 2 cups water
• 1 tablespoon cornstarch
• ½ teaspoon salt

For marinating

• 1 tablespoon neutral cooking oil
• 1 tablespoon garlic minced
• 1 teaspoon ginger minced
• 1 tablespoon fermented black beans rinsed and coarsely chopped (see note 2)
• Fresh chili pepper finely chopped, to taste
• ½ tablespoon light soy sauce
• ½ tablespoon oyster sauce
• ½ tablespoon Shaoxing rice wine
• ¼ teaspoon ground white pepper
• ¼ teaspoon sugar

For garnishing

• Scallions finely chopped

US Customary – Metric

Instructions

Tenderize the ribs

• Put ribs into a large bowl. Add baking soda and water. Mix to dissolve. Then leave to soak for 30 minutes, or up to 2 hours.
• Discard the soaking water, Rinse and rub to clean the ribs under running water. Drain and use kitchen paper to dry the ribs as much as possible.
• Add salt and cornstarch to the ribs. Rub with hands to ensure a thorough coating.

Marinate the ribs

• Heat oil in a wok/pan. Fry garlic, ginger, and fermented black beans over low heat until fragrant (do not burn the aromatics). Add fresh chili, light soy sauce, oyster sauce, Shaoxing rice wine, white pepper and sugar. Simmer for 10 seconds or so, then remove from the heat.
• Once the seasoning sauce cools down, pour it over the ribs. Mix well to coat evenly. Leave to marinate for at least 30 minutes, or overnight in the fridge (see note 3).

Steamed the ribs

• Transfer the ribs to a plate for steaming. Arrange them in a single layer without overlapping.
• Bring water to a full boil in a wok/pot which you use for steaming (see note 4). Then put the plate of ribs over a steamer rack, or inside a steamer basket. Cover with a lid and leave to steam over medium-high heat for 20 minutes.
• Garnish with scallions and serve the dish immediately with steamed rice, alone or with other savory dishes.

Notes

1. You can find bite-sized pork ribs in many Chinese/Asian grocery stores. Otherwise, ask your local butcher to cut regular ribs into small pieces.

2. Fermented black beans (Douchǐ /豆豉) are often labeled as Salted Black Beans or Preserved Beans with Ginger on the package. 

3. If refrigerated, it’s best to bring the marinated ribs back to room temperature before steaming. Otherwise, increase the steaming time by 3 minutes or so.

4. To prevent the water from evaporating completely during steaming, make sure you use ample water without it touching the top of the steamer rack or the bottom of the steamer basket. Check the water level halfway through and top up if needed.

Nutrition

Serving: 1serving | Calories: 275kcal | Carbohydrates: 4g | Protein: 14g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 824mg | Potassium: 208mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Why this recipe

I’ve been asked by many readers to share more quick & easy recipes. Today’s recipe, Chinese Sausage Rice (腊肠饭), is one of those simple all-in-one dishes that come to my rescue when I’m short of time for weeknight dinners.

And, it tastes wonderful (my daughter’s favorite)! Slices of Chinese sausages are steamed on top of rice along with crunchy carrots and aromatic mushrooms, then tossed with an umami-rich sauce. All is done in just 25 minutes.

This recipe is based on a classic Cantonese dish, Clay Pot Rice, but you don’t need a clay pot (nor a rice cooker). A regular saucepan or pot will do the job.

Also, if you’re in the mood for Chinese fried rice but don’t have leftover rice at hand, this sausage rice is a perfect alternative as it uses raw rice to start. Believe it or not, it tastes just as good as fried rice (if not better) thanks to the fragrant fat from the sausage that embraces each grain of rice.

Another benefit: you can cook quite a large portion of sausage rice at once, which is a difficult task when using a clay pot or frying rice in a wok.

🌟Note: Check out a similar recipe featuring glutinous rice and Chinese sausages: Lo Mai Fan (Stir-Fried Sticky Rice). It’s just as good as this one!

What are Chinese sausages

Known as La Chang/腊肠 in Mandarin or Lap Cheong in Cantonese, Chinese sausages refer to a type of cured sausage popular in many regions of China. Essentially, they’re made with fresh meat and a variety of seasonings, then air-dried until firm.

For today’s recipe, I use the Cantonese version which is accessible in most overseas Chinese stores (usually in the chilled food section). They are made of fatty pork (sometimes with the addition of duck liver) and seasoned with rice wine, soy sauce, rose water, etc.

Compared to other types of cured sausages (e.g. salami, chorizo, etc.), Cantonese sausages have a distinctive sweet-savory taste with a spiced fragrance and a smoky undertone.

🛎 Substitute: You may replace Chinese sausages with Chinese cured pork belly (Lap Yuk/腊肉, aka Chinese bacon) for this recipe.

Which rice to use

Jasmine rice is my No. 1 choice for Chinese sausage rice. This type of medium-grain rice has a slightly sticky texture and a subtle aroma that I enjoy very much.

My second choice would be short-grain white rice which has a stickier mouthfeel. Both the Chinese and the Japanese varieties work well.

Basmati rice isn’t used in Chinese cuisine but I’ve tried it for this recipe. It comes out a little too “loose” for my liking but it might be what you prefer.

Other ingredients

Vegetables

• Carrot, fresh or frozen
• Dried shiitake mushrooms (Learn how to rehydrate shiitake)
• Scallions (aka green onion, spring onion)

🛎 Substitute: You may use other vegetables to replace carrots, such as edamame, peas, broccoli, asparagus, etc.

For the sauce

To create a savory, aromatic and umami sauce, you’ll need these essential Chinese condiments:

• Light soy sauce
• Dark soy sauce
• Oyster sauce
• Shaoxing rice wine
• Sesame oil
• Ground white pepper

🛎 Note: If you’re allergic to seafood, use the vegetarian version of oyster sauce which is labeled as mushroom oyster-flavored stir-fry sauce.

Cooking procedure

Step 1: Prepare the toppings

Rinse the sausages with running water, then cut them diagonally into thin slices, about ⅕ in (½ cm) thick. This type of cured sausage is quite firm to cut through. Use a sharp knife to do the job.

Cut carrots into small cubes (skip if using frozen diced carrots). Remove the stems of the mushrooms then cut them into slices. Chop scallions into small rings.

Step 2: Boil the rice

Start by rinsing the rice under tap water to remove any surface starch. Drain it well then put it into a saucepan or a pot (preferably one with a heavy bottom). Add equal volume of cold water (e.g. use 2 cups of water for 2 cups of rice).

Bring the water to a full boil, then leave to cook uncovered over high heat until the water reduces to just level with the rice.

🛎 Note: This process takes me about 5 minutes but it may vary a little depending on your heat power and the nature of your cookware. Be attentive not to overly evaporate the water at this stage.

Step 3: Add the toppings

Once the water is level with the rice, turn down the heat to the lowest immediately. Spread the sausage slices, carrots and shiitake mushrooms over the rice. Cover with a lid and leave to steam over the lowest heat for 10 minutes.

When the time is up, turn off the burner and let the rice and sausage sit (with the lid on) for a further 5 minutes.

Step 4: Assemble the dish

Measure and combine all the ingredients for the sauce (light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, sesame oil and white pepper). Pour it over the cooked rice, sausage and vegetables, along with finely chopped scallions.

Toss everything with a spatula/spoon to evenly coat each grain of rice with the sauce. Serve warm.

Another rice recipe to try

If you like the tasty flavor and easy preparation of Chinese sausage rice, check out another popular rice recipe on the blog: One-Pot Hainanese Chicken Rice.

It’s a simplified version of a traditional dish that is served with a refreshing scallion & ginger sauce.

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Chinese Sausage Rice (腊肠饭)

Learn a simple way to cook Chinese sausage rice, a delicious all-in-one dish ready in 25 minutes. No clay pot or rice cooker needed.

Course Main Course

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Rest 5 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 523kcal

Author Wei Guo

Ingredients

• 4 Chinese sausages aka Lap Cheong (see note 1)
• 1 medium carrot
• 4 piece dried shiitake mushroom rehydrated (see note 2)
• 2 stalk scallions aka green onion, spring onion
• 2 cup jasmine rice or other white rice (see note 3)
• 2 cup water

For the sauce

• 1½ tablespoon light soy sauce
• ½ tablespoon dark soy sauce
• ½ tablespoon oyster sauce
• 1 tablespoon Shaoxing rice wine see note 4
• 2 teaspoon sesame oil
• ½ teaspoon ground white pepper

US Customary – Metric

Instructions

• Rinse the sausages with running water, then cut them diagonally into thin slices. Dice carrot. Slice shiitake mushrooms (remove the hard stems). Finely chop scallions.
• Rinse rice under running water. Drain well then put into a saucepan/small pot (preferably one with a thick bottom). Pour in water. Cook over high heat without a lid until the water reduces to just level with the rice (see note 5).
• Immediately turn the heat down to the lowest. Place sausage, carrot and mushroom over the rice. Cover with a lid and leave to steam for 10 minutes.
• Remove the saucepan from the heat and let it sit for a further 5 minutes.
• While waiting for the rice to rest, mix all the ingredients for the sauce in a small bowl.
• Remove the lid of the saucepan. Add scallions and pour in the sauce mixture. Use a spatula to fluff and toss everything thoroughly. Serve immediately.

Notes

1. The majority of Chinese sausages are made of pork, but you can also find ones made of a mixture of pork and duck liver. Both types work for this recipe.

2. Read A Complete Guide To Shiitake Mushroom to learn how to rehydrate them.

3. I usually use jasmine rice which is medium-grain and has a subtle aroma. Short-grain rice has a slightly stickier texture but works for this recipe too.

4. When using Shaoxing rice wine, check its salt content. The one I use contains 0.08g salt per 100 ml of wine. I’ve seen some others contain as high as 0.51g salt per 100 ml. If using the latter, reduce its quantity for the dish.

5. Be attentive during this process to avoid overly evaporating the water. It took me about 5 minutes but it may vary depending on the heat level of your burner.

Nutrition

Serving: 1serving | Calories: 523kcal | Carbohydrates: 82g | Protein: 17g | Fat: 13g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1771mg | Potassium: 208mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2607IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

What are Sichuan Dumplings

Today’s recipe combines two topics that I have a great passion for: Dumplings and Sichuan food.

Known as Zhōng Shuǐ Jiǎo/钟水饺 in Chinese, Sichuan dumplings (often spelled as Szechuan dumplings or known as Zhong dumplings) are one of the most popular street foods of Sichuan cuisine, along with legendary dishes like Dan Dan Noodles, Hot & Sour Glass Noodles, etc.

Essentially, it’s boiled, half-moon shaped dumplings with a flavorful, tender pork filling, dressed with sweetened, spice-infused soy sauce, chili oil, and minced garlic. It showcases some key features of this regional cuisine: Spicy and aromatic with a distinct savory-sweet taste.

Don’t confuse it with Sichuan Chili Oil Wontons which have a different appearance and seasoning but are equally delicious.

Why this recipe

Here are a few reasons why you should give this recipe a try:

• The filling is very easy to put together
• Fancy pleating isn’t required
• Use shop-bought wrappers to save time
• The unique sauce can be used in many other dishes

Ingredients & substitutes

For the dumplings

Wrappers

For shooting this recipe, I used homemade wrappers (with just two simple ingredients: all-purpose flour and water).

If you’re in a hurry, use shop-bought wrappers to save time. Choose the round, white type (not the square, yellow wonton wrappers for wonton dishes). They often come frozen. So remember to defrost them in the fridge.

Filling

Classic Sichuan dumplings call for a pork-only filling. However, chicken can be used as a substitute (choose one with higher fat content, e.g. ground chicken thighs).

Apart from pork, you’ll need an egg, scallions, ginger, Sichuan pepper, Shaoxing rice wine, sesame oil, white pepper, salt, and sugar.

Cooking instructions

Step 1: Make the spiced sweet soy sauce

Put light soy sauce, water, sugar, scallions, ginger, and spices into a saucepan. Cook over high heat until it starts to boil. Turn the heat down to low and let it simmer uncovered for about 25 minutes.

By then, the liquid will become thicker and a little sticky (so it coats the dumplings very well). Its volume is reduced by about ⅓.

Place a sieve over a bowl/jar and pour everything over. Discard all the solid bits caught in the sieve. Let the spiced sweet soy sauce cool.

🛎 Note: The spiced sweet soy sauce made with this recipe is more than you need for the dumplings. See how to use the leftovers in later sections.

Step 2: Prepare the filling

First, make the aromatic water by soaking ginger, scallion, and Sichuan pepper in hot water for 10 minutes. Pass through a sieve and keep the flavored water.

In the mixing bowl, combine ground pork, egg, Shaoxing rice wine, sesame oil, salt, sugar, and white pepper. Gradually pour in the flavored water while constantly stirring the mixture in one direction.

Once the mixture turns into a smooth, sticky, paste-like mass, you’re ready to move to the next step.

Step 3: Fold the dumplings

Compared to the techniques I introduced in my posts on 10 ways to fold dumplings or 6 ways to fold wontons, these Sichuan dumpling are shaped with the simplest method.

Put a portion of the filling in the middle of a dumpling wrapper. Fold it over to form a half circle. Pinch the rim with your thumb and index finger to seal all around making sure there isn’t any leakage.

Shop-bought wrappers tend to be quite dry. So you’d need to dab a little water along the rim so that you can seal the dumplings properly.

Homemade wrappers can be sealed easily. However, they may stick to the surface if left for a while. So make sure you dust the work surface with flour before placing the assembled dumplings over.

Step 4: Cook the dumplings

After all the dumplings are assembled, bring a large pot of water to a boil. Carefully put in the dumplings then push them around with a spatula in case any stick to the bottom (Depending on the size of your pot, you may need to cook them in two batches).

Cover the pot with a lid and leave to cook over high heat. When you see the water come back to a boil, uncover and pour in about ½ cup (120ml) of cold water then cover again.

Repeat the procedure and add water another two times. The dumplings will be fully cooked when the water boils again after the third water addition. They should be all floating on the surface.

Make ahead & store

This is a great dish to make in big batches. Here are some tips:

• Freeze uncooked dumplings: Right after assembly, place them over a lightly floured tray in a single layer. Once completely frozen, transfer to an airtight bag and keep in the freezer for 3 months. Boil them the usual way without defrosting.
• Spiced sweet soy sauce: Once completely cool, store in the fridge for up to 3 months.

How to use the leftover sauce

Sichuan spiced sweet soy sauce is tasty, versatile, and long-lasting. It’s used in many classic Sichuan dishes as a dressing. You can use it to replace regular soy sauce and season noodles, fried rice, and meat or vegetable appetizers (e.g. Braised Beef Shank, Smashed Cucumber, etc.). Or, use it as a sauce for other dumpling dishes or bao buns.

The ultimate dumpling guide

Want to dive deep into the dumpling world? Check out my Ultimate Dumpling Guide which covers all aspects of this culinary art.

• Dumpling Dough & Wrappers
• How To Make Great Dumpling Fillings
• 10 Ways To Fold Dumplings
• 3 Ways To Cook Dumplings
• 6 Dumpling Sauces
• Naturally-Colored Dumplings