The lotus leaf in this recipe helps keep the ribs moist and tender, and the mung bean base soaks up all the goodness from the marinade.
If you have any leftovers from this recipe, I recommend that you keep everything inside the leaf when you reheat it using steam. That way, you’ll keep the ribs moist.
Serves 4 when served with other dishes.
- 1 large sheet of dried lotus leaf
- 900 g to 1 kg pork short ribs, bones split in half (approximately the size of a thumb), and ribs cut apart
- 1 portion mung bean noodles
- 1/4 cup raw peanuts with skin
- 6 dried shiitake mushrooms
- 1 long red chili, thickly sliced
- 3 cloves of garlic, minced
- 1 tbsp thinly sliced ginger
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp caster sugar
- 1 tbsp sesame oil
- 1 tbsp corn starch
- 1.5 tsp ground white pepper
- Roasting string
- Steam basket
Carefully rinse lotus leaf with water to wash off any dirt. Fill a wok or large pot with water and soak lotus leaf in the water, with some weight on top to keep leaf submerged, for about 30 minutes, or until leaf is soft enough to handle.
Rinse mushrooms in running water, then soak them in hot water in a small bowl until softened, about 45 minutes. Drain and set aside.
Soak mung bean noodles in hot water for 4 minutes. Drain and set aside.
Mix all marinade ingredients in a large mixing bowl. Add ribs, garlic, ginger, chili, and peanuts and toss until well combined.
Pat lotus leaf dry with a kitchen cloth. If there are any splits in the middle of the leaf, you can fold the middle part a little to cover any big holes.
Start to fill the leaf with the soaked mung bean noodles (it should now look like a damp flat noodle cake), then top with the marinated ribs. Fold leaf from top down and from left to right (or vice versa). Then use the roasting string to tie the leaf pouch and secure the fillings. Steam for about 45 minutes on high heat. When done, leave pouch in steamer to rest for 5-10 minutes before servin