Chinese-Style Steamed Pork Ribs with Taro
Translated from Spanish, the language of the reel.
John Mwaviswa cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Ciro Peraloca on SeeMeCook
Tender and juicy pork ribs marinated with fermented tofu, garlic, and Chinese sauces, then steamed over pieces of taro. The taro becomes soft and absorbs the flavorful juices from the ribs.
- Time
- 73 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 12 g
- 8 g
- 20 g
- 6 g
- 16 g
- 18 g
- 4 g
- 10 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 975 g before cooking, which is about 325 g per serving.
Steps
Cut the pork ribs into small pieces and place them in a large bowl.
Add the salt and flour. Rub the ribs well to help remove impurities and excess blood.
Cover the ribs with water and soak them for about 15 minutes.
Drain the water and rinse the ribs several times, until the water runs clear. Drain them very well.
In a small bowl, mix the fermented tofu, minced garlic, light soy sauce, and oyster sauce until smooth.
Season the cleaned ribs with a little salt and the sugar.
Gradually add small amounts of water while mixing and massaging the ribs, until the meat feels soft and silky.
Add the potato starch and mix until all the ribs are lightly coated.
Pour the sauce over the ribs and mix well to distribute it evenly. Marinate for 20 minutes.
Place the cut taro in the bottom of a heatproof dish and arrange it in an even layer.
Arrange the marinated ribs over the taro, making sure they are not crowded or piled up.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 626
- Protein
- 35 g
- Carbs
- 48 g
- Fat
- 32 g
- Fiber
- 5 g
Where the calories come from
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