Q: Can I replace pork ribs with another type of meat?
A: Yes, chicken or beef ribs can be used as alternatives, but cooking times may vary.
Q: Is it necessary to use a pressure cooker?
A: A pressure cooker reduces cooking time, but a regular steamer can also be used, though it may take longer.
Q: How do I know when the taro is cooked?
A: The taro should be soft and easily pierced with a fork when fully cooked.
Steamed Pork Ribs and Taro with Chili
Notes
Ingredients:
- Pork ribs: 400g
- Oyster sauce: 1 tablespoon
- Ginger: half a piece
- Light soy sauce: 5g
- Chopped chili (with salt): appropriate amount
- Fermented black beans: appropriate amount
- Taro: 500g
- Green onions: 2 stalks
- Salt: a pinch
- Cornstarch: a small amount
- Chop the pork ribs and marinate with light soy sauce, a pinch of salt, oyster sauce, slices of ginger, and a little cornstarch for ten minutes.
- Peel and cut the taro into small pieces, then pan-fry with a little oil and salt until slightly yellow.
- Layer the taro at the bottom of a bowl.
- Place the marinated ribs on top of the taro, add fermented black beans, chopped chili, a bit of chicken sauce (if available), and a small amount of water.
- Steam in a pressure cooker on high heat for twenty minutes.
- Sprinkle with chopped green onions.
- Ready to serve!
- Rich in protein from pork ribs.
- Provides carbohydrates and fiber from taro.
- Contains vitamins and minerals from green onions and ginger.
