TARO STEW WITH BRAISED PORK RIBS
We made this pork rib and taro stew as a comfort food dish for our family while it was cooler outside. This pig and taro stew, on the other hand, is something I’d happily eat any time of year. Taro root is one of our favorite root vegetables, and this recipe is a snap to prepare. Our archives already include an easy taro cake recipe, but this will be our second taro dish. There’s a definite shortage here.
Using the larger form of taro rather than the smaller roots, like kiwi or small potato-sized ones, is critical to this braised pork ribs meal. In addition to being less flavorful, these tiny taro roots are slimy. Because of their gooey texture, which reminds me a bit of okra, they should be omitted from this dish.
This dish is as comfortable as it gets when paired with the braised pork ribs and the giant taro root’s flaky texture and distinct flavor. Cooking this as a one-pot stew for dinner means you’ll have enough leftovers for lunch the next day.
If your meals are starting to become a little stale, head to the market and check out the amazing taro root!
FOR THE PORK RIBS:
- 3 pounds of pork ribs(cut into 2- to 3-inch/5-7cm pieces)
- 1 tbsp. of shaoxing wine
- ½ tsp. of dark soy sauce
- 1/2 tsp. of salt
- ¼ tsp. of sugar
FOR THE REST OF THE DISH:
- 2 tbsp.s of vegetable oilplus ½ cup/120 ml
- 1 slice of ginger (crushed)
- ¼ cup of shallots (minced)
- 6 cloves of garlic (smashed lightly)
- 1 tbsp. of Shaoxing wine
- 2 tbsp. of ground bean sauce
- 2 tsp. of hoisin sauce
- 1 tsp. of soy sauce
- 1/2 tsp. of salt
- 1/8 sp. of five spice powder
- ¼ tsp. of ground white pepper
- ½ tsp. of sesame oil
- 4 cups of low sodium chicken stock
- 2 pounds of large taro root (cut into 2- to 3-inch/5-7cm pieces)
- 2 scallions (cut into 2-inch/5cm pieces)
- For 20 minutes, marinate the ribs with the marinade ingredients. Using a wok or Dutch oven, heat 2 tablespoons of oil until shimmering. Cook the ribs in a hot skillet with the ginger crushed for 1 minute on each side.
- Turn the heat to medium-low and continue stirring the shallots and garlic until they begin to soften. Adding salt, five-spice powder, white pepper, and sesame oil will give the dish a richer flavor. Stir-fry for one more minute. Cook the ribs for one more minute in the hot oil.
- Stir in the chicken stock and reduce the heat to a low simmer after the stock has come to a boil—Cook for 45 minutes with the lid on, stirring every 10 minutes. After 45 minutes of cooking, the braised pork ribs should still look soupy, so add extra water or chicken stock if necessary. The ribs should be completely submerged in the liquid at the beginning of cooking, and the sauce should reduce significantly.
- Stir-fry the taro in a single layer in a wok or cast-iron skillet with 1/2 cup vegetable oil at 300 degrees F while the ribs are cooking. Toss in the oil and cook for about a minute on each side, or until golden brown and crispy. Toss the taro in a hefty pinch of salt after draining the excess oil. Use this method to avoid the taro from getting mushy after cooking with the ribs.
- The ribs should be fork-tender after 45 minutes of boiling. There should still be a significant amount of liquid in the tank. Make sure to fold in the taro and coat each piece thoroughly gently. Give everything a little toss every 2-3 minutes while cooking for a further 15 minutes. Dry soup will require one additional cup of water or stock (the taro will absorb it).
- Try a piece of taro to see if it’s cooked to your liking. Flaky and cooked through are the desired results. If you want the taro to be softer, you need to cook it longer. Serve with the scallions stirred in.