Taro and Pork Ribs Recipe
This Taro and Pork Ribs is simple and delicious, especially suitable for family gatherings. The fragrance from steaming will definitely make people unable to resist wanting to taste it.
Introduction to Taro and Pork Ribs
Taro and Pork Ribs is a classic dish in Cantonese cuisine. It combines the crispy exterior and soft interior of the taro with the tender and smooth texture of the pork ribs, with a rich and layered flavor.
The taro is first fried until golden and crispy, then steamed with the pork ribs. The meat is tender, and the taro absorbs the flavor of the meat, making the taste especially good.
Finally, adding steamed fish soy sauce and chopped spring onions enhances the flavor, and the overall aroma is overwhelming. It is perfect for diners who enjoy rich flavors.
The simple method can bring an amazing taste experience, definitely worth trying!
Where can you buy Taro?
Asian supermarkets: Most Asian supermarkets will have taro, especially in the "root vegetables" section, where you can usually find it.
Farmers' markets: Some local farmers' markets, especially stalls selling Asian foods, may also have fresh taro.
Online shopping platforms: Platforms like Amazon or other ingredient e-commerce sites often have taro for sale, and you can buy it directly online.
Large supermarkets: Supermarkets in big cities, especially those with international food sections, occasionally sell taro.
Frozen taro: If you can't find fresh taro, many places also offer frozen taro. Although the texture is a little different, you can still make this classic Cantonese dish!
INGREDIENTS
Main Ingredients
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·300g taro (cut into pieces)
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·250g pork ribs (cut into pieces)
Additional Ingredients
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·10g garlic (minced)
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·10g ginger (minced)
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·10g green onion (chopped)
Seasonings
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·5ml cooking wine
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·5ml light soy sauce
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·3g white sugar
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·5g oyster sauce
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·A little pepper powder
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·20g cornstarch
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·Oil as needed (for frying taro and heating)
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·15ml steamed fish soy sauce
COOKING STEP
Step 1
Cut 300g of taro into pieces. Mince 10g of garlic, mince 10g of ginger, and chop 10g of green onion. Cut 250g of pork ribs into pieces.
Step 2
Put the pork ribs into a bowl, add minced ginger and garlic, pour in 5ml of cooking wine, 5ml of light soy sauce, 3g of white sugar, 5g of oyster sauce, sprinkle a little pepper powder, mix well, and marinate for 20 minutes.
Step 3
Pour a small amount of oil into a pan, heat to 70% of the oil’s capacity, then add the taro. Fry until cooked and remove.
Step 4
Pour a small amount of water into the pan, add a steaming rack, and place a plate on it. Put the fried taro onto the plate.
Step 5
Next, coat the ribs evenly with 20g cornstarch. Then cover the ribs with the taro. Cover the pot and steam for 15 minutes.
Step 6
Pour 15ml of oil into the pan, heat it up, and set aside.
Step 7
Pour 15ml of steamed fish soy sauce over the steamed taro and pork ribs, drizzle with the hot oil, and sprinkle some chopped green onion on top. The dish is now done.
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Choosing Pork Ribs
When choosing pork ribs, it’s best to pick ribs with a bit of meat, like spareribs or small ribs. This way, the meat will be tender and juicy, and the texture will be better.
Spareribs: These ribs have more meat and are tender, making them particularly suitable for cooking. They are also easy to cut into pieces and absorb flavor well.
Small ribs: The meat is firm, and the bones are small, which makes them perfect for steaming dishes as they absorb the flavor well.
When selecting: Check the freshness of the ribs, and it’s best to choose ones with a bright color. Avoid those that are too fatty, as ribs with firm meat are tastier.
Tips for success
Marinate the ribs thoroughly: marinate the ribs for 20 minutes to make them more flavorful. Cooking wine, soy sauce and oyster sauce can enhance the freshness, while sugar and pepper can enrich the flavor.
Fry the taro just right: the oil temperature should be 70% hot when frying taro. The fried taro is crispy on the outside and soft on the inside, and the taste is superb.
Coat the ribs with cornstarch: coating with cornstarch can make the ribs more tender and smooth, and can also lock in the juice, making the steamed ribs more flavorful.
Steaming time should be appropriate: when steaming ribs, keep the lid tightly closed, 15 minutes is just right, so that the ribs will not be over-steamed, and the ribs will be tender and not dry.
Pour the hot oil evenly: when pouring the hot oil at the end, the oil temperature should be higher, which can stimulate the aroma of steamed fish soy sauce and make the whole dish more layered.
Add some chopped green onions to add fragrance: sprinkle some chopped green onions, which can not only add color, but also enhance the fragrance, making the overall taste better.
Serving Suggestions
With rice: This dish has a rich flavor with a bit of sweetness, making it perfect to pair with a bowl of hot white rice.
With light vegetables: If you find the pork ribs a bit greasy, you can pair them with some light vegetables, like garlic stir-fried spinach or stir-fried seasonal vegetables, to balance the flavor.
Best served hot: The ribs are best eaten while hot, as the crispy skin feels the best. If they cool down a bit, the crispy skin might not be as crunchy.
Can be paired with sour plum juice: If you like a drink with your meal, sour plum juice is also a good choice. The sour and sweet taste pairs well with the flavor of the ribs.
FAQs:
Rinse them with cold water, then you can blanch them to remove the odor, which will make the ribs cleaner and the broth clearer. If you don’t want to blanch, you can just rinse them with clean water to remove surface impurities.
The key is to adjust the steaming time based on the cut and thickness of the meat. If it’s pork belly, the steaming time might be a bit longer since the meat is thicker. It’s recommended to slice it thin or cut it into small pieces.
Cooked taro will become soft on the outside, and when cut open, it will have a dense texture inside. If it’s still a bit hard, continue cooking for a while until it completely softens.
You can put the frozen taro directly in the steamer, but it will need a few more minutes compared to fresh taro. Usually, it takes around 15-20 minutes.
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