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Steamed Pork Ribs & Kabocha Squash Recipe (with Video)

Peanut-free, Wheat-free, Egg-free
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Discover our Steamed Pork Ribs & Kabocha Squash Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 40min | Cook 20min


- 12 oz pork spare ribs
- 1 Tbs Cornstarch
- 6 oz kabocha squash
- 1 Tbs fermented black bean
- 1 Tbs Shaoxing wine
- 0.5 Tbs Soy sauce
- 0.5 Tbs Oyster sauce
- 0.5 tsp Sugar
- 0.25 tsp Salt
- 0.0625 tsp White pepper
- 0.0625 tsp Baking soda
- 1 Tbs Cornstarch
- 0.5 Tbs Sesame oil
- 1 Tbs Garlic
- 1 Tbs Shallot, or onion, minced
- 1 1 inch knob Ginger, thinly sliced
Aromatic oil
- 2 Tbs Neutral oil, like avocado, grapeseed, vegetable, etc.
- 1 Tbs Garlic, minced
- 1 Tbs Shallot, or onion, minced
- 1 Tbs fermented black bean
- 1 tiny pinch Salt
Optional garnish
- Cilantro, or scallions
- red peppers
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1. Prepare fermented black bean by rinsing them then soaking in warm water. Let sit while you prepare other ingredients.
2. Mince the garlic and shallots (2 tbsp of each total, which will be split between the marinade and the aromatic oil). Thinly slice the ginger.
3. Slice pork spare ribs into individual 1/2 inch pieces. Rinse under cool water, drain, then add 1 tbsp cornstarch, massage, and rinse until water runs clear. Drain and dry well with a paper towel.
4. Add all the ingredients in the marinade, except for the cornstarch and sesame oil. For more black bean flavor, crush some of the black beans. Mix well, then add cornstarch.
5. Once incorporated, add sesame oil, give it a final mix, then let it marinate for 15-30 min.
6. In the meantime, slice the kabocha squash into 1/4 inch thick pieces. If it’s too hard to slice through, microwave or steam the squash for a few minutes until it softens a bit.
7. Prepare the aromatic oil by heating up 2 tbsp neutral oil with the remaining minced garlic, shallots, fermented black bean, and a tiny pinch of salt. To release more black bean flavor, crush some of them in the oil. Cook on medium heat until fragrant, or about 2-3 minutes.
8. Using a plate that has sides (not a completely flat plate), arrange a single layer of kabocha squash on the bottom. Top with a single layer of the marinated pork spare ribs and any remaining marinade. Spoon some of the aromatic oil all over the top.
9. Steam covered for 20 minutes. Carefully remove, top with garnishes, and enjoy!

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