Taro is a starchy root vegetable. It is called wuh-t'au (芋頭) in Cantonese. It can be found at many vegetables stalls at local wet markets in winter months. There are many varieties of taro but you 2 of them are commonly sold here in Hong Kong: the betel nut kind which is ~10cm ø; and the red-budded type which is smaller and measures ~ 5 cm ø.
I love the bigger one (betel nut) best braised with meat. I love its sweet taste and smooth texture, which reminds me of chestnuts. Here is my recipe which has been adapted over the years.
Braised Pork Ribs with Taro
- 600gr pork ribs cut into serving size pieces
- 700g taro
- 1 piece red fermented bean curd + juice (南乳) na`ahm-y’uh
- 2 tbsp. fermented bean paste (豆醬) dauh-jeung
- 3 tbsp. vegetable oil
Ingredients (A) (chopped)
- 3 shallots
- 3 garlic cloves
- 20g celery stalk
- ¼ dried mandarin peel (soaked in hot water for 1 hour and scrap the white pith)
Sauce: (mix well)
- 1 tbsp. sugar
- 1 tbsp. light soy sauce
- 1 tbsp. dark soy sauce
- 1 tbsp. Chinese Shao-Xing wine
- 1 tsp. five spices powder
- In a large pot, bring water to a boil with pork ribs; reduce heat and boil for 20 minutes, then remove.
- Peel the taro, cut into large chunks. Put taro in boiling water and cook until haft-cooked.
- In a wok, heat up oil to sauté all the ingredients (A).
- Add pork ribs, fermented bean curd and bean paste. Stir well and add sauce.
- Bring sauce to a boil, reduce heat and cook for 45 minutes. Add water if necessary.
- Add taro and cook over medium heat for another 15 minutes, or until both the pork ribs and the taro pieces are tender. Add water if necessary.
- Serve hot.
Bon appétit !
PS: Last Sunday I made gnocchi with potato but I think that I should try next time to make them with taro!
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