For many Cantonese people, Sunday mornings are a time to relax and gather the family for breakfast over dim sum (點心), which is a style of Chinese food where small portions of food are served in bamboo steamer baskets or on small plates.
This recipe puts a spin on a regular dim sum favorite of pork spare ribs that are served with black beans over a small bed of pumpkin. This time we’re substituting and highlighting the dish with kabocha squash, which is a Japanese winter squash, and tossing the pork spare ribs in a light layer of breadcrumbs to hold in the flavor and juices. Traditional food with a twist is always delicious and exciting to try out!
Total Time: 30 minutes
430g kabocha squash
200g pork spare ribs
4 tbsp. plain breadcrumbs
1 tsp. soy sauce
.5 tsp. sugar
1 tsp. Shaoxing cooking wine
.5 tsp. sesame oil
1) Wash pork spare ribs and pat dry.
2) Cut pork spare ribs into small pieces, leaving meat on both sides of the bone.
3) Marinate pork in soy sauce, sugar, Shaoxing cooking wine, and sesame oil for at least 30 minutes before cooking.
4) Boil entire squash in a large pot of water over high heat for 8-10 minutes. Remove from water and let cool for 5 minutes. Cut squash in half and remove seeds. Cover halves with plastic wrap and microwave on high setting for approximately 8 minutes, checking it at 2 minute intervals.
5) Remove peel from squash and dice into 1.5-inch pieces. Layer and set aside in a bowl.
6) Boil water in a pot and add a steaming rack.
7) Toss pork spare ribs with breadcrumbs until pieces are lightly coated.
8) Layer pork spare ribs on top of the squash in the bowl and steam for 15-20 minutes until pork is thoroughly cooked. Serve immediately.
You can begin preparation for this dish the night before by marinating the pork overnight in the refrigerator. This will also better help develop the flavors prior to steaming the spare ribs with the squash.