Braised Pork Ribs with Taro

Braised Pork Ribs with Taro

　　Taro, also known as dasheen, fragrant taro, taro root, hairy taro, or mountain taro, is rich in a variety of nutrients including protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, fluoride, and saponins. It can enhance the body’s immunity and is suitable for use in anti-cancer diets. Especially high in fluoride, it helps clean teeth and prevent tooth decay, protecting dental health. Made primarily with taro and pork ribs, braised pork ribs with taro features bright colors, richly aromatic ribs, soft and glutinous taro, and a mellow flavor—making it a truly delicious dish.

　　Preparation method:

　　1. Select 500g of taro, 1000g of pork ribs, one green bell pepper and one red bell pepper each, 15g of salt, peanut oil, as well as appropriate amounts of ginger, scallions, cooking wine, light soy sauce, ground pepper, star anise, and cilantro.

　　2. Place the cleaned taro in a pot of boiling water with added salt and cook for 15 minutes. Remove and drain. Cut the pork ribs into 4cm-long sections, blanch them in boiling water for 3 minutes, then remove and drain. Dice the green and red bell peppers into diamond shapes; slice the ginger; tie the scallions into bundles, and separate the white parts, cutting them into 2cm-long sections. Chop the cilantro and set aside.

　　3. Heat a wok over high heat, add peanut oil, then add ginger slices, star anise, and scallion sections to release their aroma. Add the pork ribs and stir-fry until slightly browned. Pour in cooking wine and light soy sauce, continue stir-frying, then add broth and the scallion bundle. Simmer over low heat for 30 minutes. Add the taro and salt, then continue simmering over low heat for another 10 minutes to allow the taro to fully absorb the flavors. Finally, add the green and red bell pepper slices, gently stir a few times, and the dish is ready to serve.

　　4. Transfer the dish to a clay pot, remove the scallion bundle, sprinkle with cilantro, and arrange for presentation.

　　Submitted by: Shangcheng County Specialty Dishes Research Association