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Sizzling Clay Pot Pork Ribs (Classic Cantonese)
With high heat and quick cooking, this method brings out the food’s natural flavors to perfection – resulting in tender, juicy ribs with a rich soy sauce taste. It’s such a classic Cantonese dish that you’ll definitely want an extra bowl of rice with it; you can make it at home easily without going to […]
- Prep
- 15m
- Cook
- 25m
- Total
- 40m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Sizzling Clay Pot Pork Ribs (Classic Cantonese)
| Ingredient | Amount |
|---|---|
| Pork ribs | 300 as needed |
| Scallion, ginger, and garlic | 10 as needed |
| Onion | 0.5 as needed |
| Cornstarch | 1.5 as needed |
| Salt | 1.5 as needed |
| Light soy sauce | 1 as needed |
| Premium soy sauce (tasteless) | 0.5 as needed |
| Dark soy sauce | 0.5 as needed |
| Oyster sauce | 1 as needed |
| Shaoxing cooking wine | 1 as needed |
| Ground fermented black bean paste (or whole fermented black beans) | 0.5 as needed |
| Sugar | 0.5 as needed |
| White pepper | |
| Peanut oil (or other cooking oil) | 1 as needed |
| Cooking oil (for the clay pot) | |
| Guangdong rice wine (for drizzling around rim) | |
| Chopped scallions (for garnish) |
- Pork ribs300 as needed
- Scallion, ginger, and garlic10 as needed
- Onion0.5 as needed
- Cornstarch1.5 as needed
- Salt1.5 as needed
- Light soy sauce1 as needed
- Premium soy sauce (tasteless)0.5 as needed
- Dark soy sauce0.5 as needed
- Oyster sauce1 as needed
- Shaoxing cooking wine1 as needed
- Ground fermented black bean paste (or whole fermented black beans)0.5 as needed
- Sugar0.5 as needed
- White pepper
- Peanut oil (or other cooking oil)1 as needed
- Cooking oil (for the clay pot)
- Guangdong rice wine (for drizzling around rim)
- Chopped scallions (for garnish)
Cooking StepsHow to cook Sizzling Clay Pot Pork Ribs (Classic Cantonese) step by step
-
Step 1Wash 300g pork ribs with 1 tbsp cornstarch and 1 tsp salt, rubbing well, then rinse thoroughly with water — this effectively removes blood and gamey odor. Pat dry with paper towels for better marinating. Cut half an onion into large chunks. Prepare 10g scallions, ginger, and garlic.
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Step 2Marinate the ribs with 1 tbsp light soy sauce, 0.5 tbsp premium soy sauce, 0.5 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp cooking wine, 0.5 tbsp ground fermented black bean paste (or substitute with whole fermented black beans; the ground paste is more flavorful), 0.5 tbsp cornstarch, 0.5 tsp sugar, 0.5 tsp salt, and a pinch of white pepper. Mix well, then drizzle in 1 tbsp peanut oil to seal in moisture. Marinate for 10 minutes.
-
Step 3Heat oil in a clay pot (sand pot). Add the onion, garlic cloves, and ginger pieces. Stir-fry until fragrant.
-
Step 4Arrange the marinated pork ribs evenly on top of the aromatics.
-
Step 5Cover with the lid and drizzle a splash of Guangdong rice wine around the rim. Cook for 10 minutes — start on high heat; once you hear the sizzling jeh jeh sound, reduce to medium-low. Do not keep on high heat the whole time, or the onions may burn.
-
Step 6Remove the lid, sprinkle with chopped scallions. Incredibly aromatic and delicious!
Sizzling Clay Pot Pork Ribs (Classic Cantonese)
With high heat and quick cooking, this method brings out the food’s natural flavors to perfection – resulting in tender, juicy ribs with a rich soy sauce taste. It’s such a classic Cantonese dish that you’ll definitely want an extra bowl of rice with it; you can make it at home easily without going to […]
Ingredients
- 300 as needed Pork ribs
- 10 as needed Scallion, ginger, and garlic
- 0.5 as needed Onion
- 1.5 as needed Cornstarch
- 1.5 as needed Salt
- 1 as needed Light soy sauce
- 0.5 as needed Premium soy sauce (tasteless)
- 0.5 as needed Dark soy sauce
- 1 as needed Oyster sauce
- 1 as needed Shaoxing cooking wine
- 0.5 as needed Ground fermented black bean paste (or whole fermented black beans)
- 0.5 as needed Sugar
- White pepper
- 1 as needed Peanut oil (or other cooking oil)
- Cooking oil (for the clay pot)
- Guangdong rice wine (for drizzling around rim)
- Chopped scallions (for garnish)
Instructions
-
Wash 300g pork ribs with 1 tbsp cornstarch and 1 tsp salt, rubbing well, then rinse thoroughly with water — this effectively removes blood and gamey odor. Pat dry with paper towels for better marinating. Cut half an onion into large chunks. Prepare 10g scallions, ginger, and garlic.
-
Marinate the ribs with 1 tbsp light soy sauce, 0.5 tbsp premium soy sauce, 0.5 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp cooking wine, 0.5 tbsp ground fermented black bean paste (or substitute with whole fermented black beans; the ground paste is more flavorful), 0.5 tbsp cornstarch, 0.5 tsp sugar, 0.5 tsp salt, and a pinch of white pepper. Mix well, then drizzle in 1 tbsp peanut oil to seal in moisture. Marinate for 10 minutes.
-
Heat oil in a clay pot (sand pot). Add the onion, garlic cloves, and ginger pieces. Stir-fry until fragrant.
-
Arrange the marinated pork ribs evenly on top of the aromatics.
-
Cover with the lid and drizzle a splash of Guangdong rice wine around the rim. Cook for 10 minutes — start on high heat; once you hear the sizzling jeh jeh sound, reduce to medium-low. Do not keep on high heat the whole time, or the onions may burn.
-
Remove the lid, sprinkle with chopped scallions. Incredibly aromatic and delicious!
