Steamed Pork Ribs with Taro is a well-rounded and classic Cantonese dish, known for its delightful combination of flavors, aromas, and colors. The distinct textures and rich layers of this dish make it truly memorable. The main ingredients in this dish are taro and pork ribs. The aromatic essence of taro beautifully integrates with the savory taste of the pork ribs, creating an irresistible combination that will leave you wanting more.
Ingredients for Steamed Taro Pork Ribs:
| Pork ribs | 500g |
| Taro | 250g |
| Rock sugar | 10g |
| Chopped green onion | 5g |
| Salt | 3g |
| Taro seasoning packet | 10g |
Steps：
1.Prepare the ingredients. Buy a package of pre-prepared taro and taro powder from the supermarket. Wash the pork ribs and cut them into small pieces. Rinse the taro and set it aside in a bowl.
2.Combine the taro powder with brown sugar and add a small amount of boiling water. Mix well using chopsticks and set aside.
3.Sprinkle salt evenly over the pork ribs, ensuring they are well seasoned. Transfer the seasoned pork ribs to the center of the taro plate. Pour the prepared sauce mixture over the pork ribs, making sure it covers the taro adequately.
4.Fill a steamer pot with water and bring it to a boil. Place the taro plate into the steamer, cover with a lid, and steam over high heat for 25 minutes.
5.Sprinkle chopped green onions on top, and it’s ready to be served.
Tips:
1.Rinse the pork ribs thoroughly, repeating the process to remove any blood and reduce the gamey flavor.
2.Cut the pork ribs into small and bite-sized pieces, as it will help them absorb flavors more easily.
When this dish is presented on the table, you’ll be captivated by its enchanting colors. The pale yellow taro and pinkish pork ribs intertwine, exuding an enticing aroma. With each bite, you’ll savor the delicate texture of the taro and the deliciousness of the pork ribs, leaving a lingering taste. What sets this dish apart is that it not only satiates your appetite but also evokes a sense of warmth and happiness, reminiscent of home.