Prepare fermented black bean by rinsing them then soaking in warm water. Let sit while you prepare other ingredients.

Mince the garlic and shallots (2 tbsp of each total, which will be split between the marinade and the aromatic oil). Thinly slice the ginger.

Slice pork spare ribs into individual 1-2 inch pieces. Rinse under cool water, drain, then add 1 tbsp cornstarch, massage, and rinse until water runs clear. Drain and dry well with a paper towel.

Add all the ingredients in the marinade, except for the cornstarch and sesame oil. For more black bean flavor, crush some of the black beans.

Mix well, then add cornstarch. Once incorporated, add sesame oil, give it a final mix, then let it marinate for 15-30 min.

In the meantime, slice the kabocha squash into ¼ inch thick pieces. If it’s too hard to slice through, microwave or steam the squash for a few minutes until it softens a bit.

Prepare the aromatic oil by heating up 2 tbsp neutral oil with the remaining minced garlic, shallots, fermented black bean, and a tiny pinch of salt. To release more black bean flavor, crush some of them in the oil. Cook on medium heat until fragrant, or about 2-3 minutes.

Using a plate that has sides (not a completely flat plate), arrange a single layer of kabocha squash on the bottom. Top with a single layer of the marinated pork spare ribs and any remaining marinade. Spoon some of the aromatic oil all over the top.

Steam covered for 20 minutes. Heat has to be high enough to maintain a steady amount of steam during the cooking process. Carefully remove, top with garnishes, and enjoy!