steamed pork ribs with taro

How to Make Steamed Pork Ribs with Taro

Steamed pork ribs with taro is a Cantonese classic, loved for its tender meat, creamy taro, and savory sauce. Here’s a simple guide to perfecting this dish.

Ingredients: 500g pork ribs (cut into 2-inch pieces), 1 medium taro (peeled and cubed), 3-4 garlic cloves (sliced), 1 tbsp light soy sauce, 1 tsp oyster sauce, ½ tsp sugar, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tbsp sesame oil, and chopped scallions for garnish.

Steps:

1. Marinate the ribs: Rinse ribs and pat dry. In a bowl, mix soy sauce, oyster sauce, sugar, Shaoxing wine, cornstarch, and sesame oil. Add ribs, toss well, and marinate for 20 minutes.

2. Prepare taro: Soak taro cubes in salted water for 10 minutes to remove excess starch, then drain.

3. Assemble: Layer taro at the bottom of a heatproof dish. Arrange marinated ribs on top, spacing them evenly. Top with garlic slices.

4. Steam: Bring water to a boil in a steamer. Place the dish inside, cover, and steam over medium-high heat for 30-35 minutes, or until ribs are tender and taro is soft.

5. Serve: Garnish with scallions. Drizzle with extra sauce from the dish if desired. Serve hot with rice.

Tips: For extra flavor, add a few dried shiitake mushrooms or a dash of white pepper to the marinade. Choose small, firm taro for the best texture. Enjoy this comforting, umami-rich dish!