In a bowl, whisk together the black bean sauce, soy sauce, rice wine, minced ginger, minced garlic, sesame oil, sugar, black pepper, fish sauce, and cornstarch until well combined. Add the pork rib pieces and toss to coat evenly with the marinade. Let sit for at least 30 minutes at room temperature—this allows the cornstarch to begin tenderizing the meat and lets the flavors penetrate. I like to marinate while I prepare the rice, so nothing feels rushed.

Rinse the jasmine rice under cold water until the water runs clear, then drain well. Heat the peanut oil in a pressure cooker over medium-high heat. Once shimmering, add the marinated ribs from Step 1 in a single layer and let them sit undisturbed for 1-2 minutes to develop a light sear—this builds flavor through browning. Distribute the rinsed rice evenly over the ribs, then pour in the cold water and dark soy sauce. Using a spoon, gently push the rice beneath the liquid to ensure even cooking.

Lock the pressure cooker lid in place and set to high pressure for 13 minutes. Once the cooking time is complete, remove from heat and allow the pressure to release naturally for 10 minutes—this is crucial for keeping the ribs tender and allowing the rice to finish cooking gently. After 10 minutes, carefully release any remaining pressure using the quick-release valve. Open the lid and give the rice and ribs a gentle stir to combine, being careful with the hot steam.

Taste the rice and ribs mixture and adjust seasoning as needed with additional salt, soy sauce, or fish sauce if desired. Transfer to a serving dish and garnish with the finely sliced scallions and Thai chili to taste. The combination of tender ribs infused with aromatic spices over fragrant jasmine rice creates a complete, balanced one-pot meal. I recommend letting it rest for 2-3 minutes before serving so the scallions brighten the dish without wilting completely.