Braised Pork Ribs with Taro

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

 

Ingredients:

• 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

Steps 

1. In a large pot, bring water to a boil with pork ribs; reduce heat and boil for 20 minutes, then remove.
2. Peel the taro, cut into large chunks. Put taro in boiling water and cook until haft-cooked.
3. In a wok, heat up oil to sauté all the ingredients (A).
4. Add pork ribs, fermented bean curd and bean paste. Stir well and add sauce.
5. Bring sauce to a boil, reduce heat and cook for 45 minutes. Add water if necessary.  
6. 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.
7. 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!