Black Bean Spare Ribs

• 15 pork ribs, chopped into 3–4cm chunks (ask your butcher to do this for you)
• 1 large fresh red chilli, finely sliced
• 1 spring onion, finely sliced

The Marinade

• 2 garlic cloves, finely chopped
• 2 tablespoons preserved black beans, crushed
• 2 tablespoons plum sauce
• 2 tablespoons water
• 1 teaspoon salt
• 2 teaspoons granulated sugar
• 1 teaspoon Chiu Chow chilli oil
• 2 teaspoons sesame oil
• 1 teaspoon black pepper
• 1 tablespoon cornflour

1. Put the ribs in a large bowl, add all the marinade ingredients and, using your hands, mix everything together until the ribs are well coated. Cover with clingfilm and leave ' marinate in the fridge for at least 1 hour, preferably overnight.

2. When you’re ready to cook, place a bamboo steamer over a wok a third filled with boiling water. Put the ribs inside the steamer and sprinkle over half of the red chilli. Cover with the lid and steam for a minimum of 20 minutes, or until the ribs are tender and light brown in colour.

3. Remove the ribs from the steamer, scatter over the spring onion and remaining red chilli and serve.