Craving a classic Cantonese restaurant favorite made right at home? This 10-minute steamed pork with fermented black bean sauce delivers soft, juicy meat infused with rich, savory, and aromatic garlic flavors. Perfect for busy weeknights, this effort-free dish requires minimal prep and uses standard pantry staples to recreate an authentic Dim Sum classic in just a few simple steps. Pair it with a hot bowl of jasmine rice for a quick, high-protein meal that never fails to satisfy.
Recipe Quick Overview
Prep Time: 10 minutes
Cooking Time: 10 minutes
Difficulty: Easy
Video Credits
Video Creator:
爱做饭 Source:
Facebook Reel
Estimated Nutrition (Per Serving)
Calories: 320 kcal
Protein: 24g
Carbohydrates: 6g
Fat: 22g
Ingredients
Lean Pork: 300g (thinly sliced)
Fermented Black Beans (Douchi): 1.5 tbsp (slightly mashed/chopped)
Garlic: 3 cloves (minced)
Ginger: 1 small piece (minced)
Scallions/Green Onions: 2 stalks (chopped)
Light Soy Sauce: 1 tbsp
Oyster Sauce: 1 tbsp
Shaoxing Rice Wine: 1 tbsp
Cornstarch: 1 tbsp
Cooking Oil: 1 tbsp
Sugar: 1/2 tsp (optional)
Cooking Procedure
Prepare Pork: Slice the lean pork thinly and place it into a mixing bowl.
Season & Marinate: Add light soy sauce, oyster sauce, Shaoxing rice wine, sugar, minced garlic, ginger, and chopped fermented black beans to the pork.
Bind & Soften: Mix well, then add cornstarch to coat the pork slices evenly. Drizzle with 1 tablespoon of cooking oil to lock in moisture.
Plate: Arrange the marinated pork slices evenly in a single layer on a heat-resistant steaming dish.
Steam: Place the dish in a preheated steamer and steam on high heat for 10 minutes.
Garnish: Carefully remove the lid, sprinkle fresh green onions over the top, and serve hot.
Alternative Protein Suggestions
Chicken: Boneless, skinless chicken thighs (cut into bite-sized pieces) stay tender and juicy when steamed.
Beef: Thinly sliced flank steak or velveted beef slices absorb the black bean and garlic marinade exceptionally well.
Pork Ribs: Small, bite-sized soft bone pork ribs (traditional Dim Sum style) can be used instead, though steaming time will increase to about 15–20 minutes.
Firm Tofu or Fish: Cubed firm tofu or white fish fillets (such as cod or tilapia) offer a lighter, seafood- or plant-based variation. Reduce steaming time to 6–8 minutes for fish.
Suggested Pairings
Side Dishes: Steamed Jasmine Rice, Stir-Fried Garlic Bok Choy, or Pickled Cucumbers.
Drinks: Iced Jasmine Green Tea, Hot Oolong Tea, or Sparkling Lemon Water.
The Role of Cornstarch in Steaming
Moisture Retention (Velveting): Cornstarch coats the outer layer of the meat, creating a protective barrier that seals in juices and prevents the protein from drying out under high-heat steam.
Tenderness: It breaks up the tough fiber surface on the meat, giving it a velvety, melt-in-your-mouth texture commonly found in Chinese restaurant cooking.
Sauce Binding: As the meat steams, the cornstarch mixes with the rendered juices and marinade to thicken into a glossy, savory sauce that clings directly to every piece.
