Steamed Pork Spare Ribs

This dish is a yum cha stalwart, which can easily be made ahead and reheated.

For those who crave heat, a substantial amount of chilli can be added to the pork during the cooking, but I find that using chilli sauce as a condiment with the finished dish allows the individual flavours to shine through.

Most recipes for dishes such as this add cornflour to the marinade, to thicken the sauce and bind the flesh; I prefer a lighter sauce that mingles with the meat’s cooking juices