Taro Steamed Spare Ribs

Method7 steps

1. 1

   Step 1: Rinse the dried fermented black beans (1/2 oz) three times with separate preparation water. Soak in warm water for at least 5 minutes, until rehydrated, then drain.

   Uses 1/2 oz dried fermented black beans, divided · Water for rinsing and soaking black beans and washing taro, as needed

   
2. 2

   Step 2: Remove the tough membrane from the spare ribs (1 lb) and cut into bite-sized pieces; ask a butcher to cut through bones if necessary. Pat dry with paper towel.

   Uses 1 lb spare ribs

   
3. 3

   Step 3: Mix the 2 tbsp cornstarch, 1/2 tsp salt, 1 tsp sugar, 1 tbsp oyster sauce, 1 tbsp marinade light soy sauce, 1/2 tsp dark soy sauce, 1 tsp baking soda, 1 tbsp cooking wine, only the 2 tbsp marinade water and 1/4 tsp white pepper in a separate bowl. Smash and mince the ginger (1 slice) and garlic (2 cloves) and mince the rehydrated mandarin peel. Add them and the 1 tsp sesame oil to the marinade, then coat the prepared ribs. Marinate covered in the refrigerator for 30–60 minutes.

   Marinate ribs · 60 minUses Prepared spare ribs · 1 piece rehydrated dried mandarin peel · 1 slice ginger · 2 cloves garlic · 2 tbsp cornstarch · 1/2 tsp salt · 1 tsp sugar · 1 tbsp oyster sauce

   
4. 4

   Step 4: Cut the taro (1 lb) into manageable sections, peel, wash with separate preparation water and cut into 1–2-inch cubes. Put in the steaming dish and toss with the separate 1 tbsp taro-seasoning light soy sauce. Arrange in an even bottom layer.

   Uses 1 lb taro · Water for rinsing and soaking black beans and washing taro, as needed · 1 tbsp light soy sauce

   
5. 5

   Step 5: Dice the green onion (2 stalks) and red chilli pepper (1) and keep them separate.

   Uses 2 stalks green onion · 1 red chilli pepper

   
6. 6

   Step 6: Crush half of the drained rehydrated fermented black beans and mix into the marinated ribs. Mix in the 1 tbsp vegetable oil. Spread the ribs evenly over the seasoned taro; scatter the remaining whole black beans and prepared red chilli on top. Set a rack in a suitable covered pan and add separate steamer water, keeping the food dish above the water. Bring to a boil, set in the dish and steam on high for about 20 minutes, continuing until the taro is thoroughly cooked and easily pierced and the pork centre reaches at least 63°C/145°F. Check the steamer water during cooking and top up with hot water as needed.

   Steam ribs and taro; continue to pork and taro endpoints · 20 minUses Rehydrated black beans: half crushed into ribs, half whole on top · Marinated spare ribs · 1 tbsp vegetable oil · Taro seasoned with its separate soy sauce · Prepared red chilli · Separate steamer water, enough to maintain steam without immersing the food

   
7. 7

   Step 7: After the pork has reached 63°C/145°F and the taro is fully tender, turn off the heat and let the pork rest covered at least 3 minutes. Carefully remove the hot dish, sprinkle with the prepared green onion and serve.

   Uses Cooked ribs and fully tender taro · Prepared green onion