Chinese-Style Steamed Pork Ribs with Taro

Ingredients

• 500 g pork ribs (Cut into small pieces)
• 2 tsp salt (Divided: for washing and seasoning)
• 1 tbsp wheat flour (For rubbing and cleaning the ribs)
• water (As needed to soak the ribs for 15 minutes and to add gradually while mixing)
• 1 fermented tofu (One cube, approximately 20 g)
• 2 cloves garlic (Minced)
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar (For seasoning the ribs)
• 1 tbsp potato starch (For coating the ribs)
• 350 g taro (Peeled and cut into pieces)
• 2 green onions (Chopped, for finishing; approximately 30 g)

Steps

1. 1

   Cut the pork ribs into small pieces and place them in a large bowl.

2. 2

   Add the salt and flour. Rub the ribs well to help remove impurities and excess blood.

3. 3

   Cover the ribs with water and soak them for about 15 minutes.

4. 4

   Drain the water and rinse the ribs several times, until the water runs clear. Drain them very well.

5. 5

   In a small bowl, mix the fermented tofu, minced garlic, light soy sauce, and oyster sauce until smooth.

6. 6

   Season the cleaned ribs with a little salt and the sugar.

7. 7

   Gradually add small amounts of water while mixing and massaging the ribs, until the meat feels soft and silky.

8. 8

   Add the potato starch and mix until all the ribs are lightly coated.

9. 9

   Pour the sauce over the ribs and mix well to distribute it evenly. Marinate for 20 minutes.

10. 10

    Place the cut taro in the bottom of a heatproof dish and arrange it in an even layer.

11. 11

    Arrange the marinated ribs over the taro, making sure they are not crowded or piled up.

12. 12

    Place the dish in a steamer with the water already boiling. Cover and steam over high heat for about 18 minutes, until the ribs are tender and thoroughly cooked and the taro is soft.

13. 13

    Carefully remove the dish, sprinkle the chopped green onions on top, and serve immediately while piping hot.

Notes

The transcription does not specify exact quantities for most of the ingredients; the listed amounts are practical estimates for 500 g of ribs. Make sure the meat reaches a safe internal temperature of at least 63 °C and rests for a few minutes before serving; for more tender ribs, they can be cooked until they separate easily from the bone.

Nutrition per serving

• main course
• steamed
• Chinese cuisine
• pork
• tender
• dairy-free
• comfort food