Steps to Prepare Super Quick Homemade Braised Pork Ribs and Taro Stew

Hey everyone, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, How to Make Quick Braised Pork Ribs and Taro Stew. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Braised Pork Ribs and Taro Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Braised Pork Ribs and Taro Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Braised Pork Ribs and Taro Stew is 8-10. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Braised Pork Ribs and Taro Stew estimated approx 100 mins.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Braised Pork Ribs and Taro Stew using 22 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Braised Pork Ribs and Taro Stew:

1. To marinate the pork ribs:
2. 3 pounds pork ribs, cut into 2 to 3-inch pieces
3. 1 tablespoon shaoxing wine
4. 1/2 teaspoon dark soy sauce
5. 1/2 teaspoon salt
6. 1/4 teaspoon sugar
7. For the rest of the dish:
8. 2 tablespoons oil, plus ½ cup
9. 1 slice ginger, smashed with a cleaver
10. 1/4 cup minced shallots
11. 6 cloves garlic, smashed lightly
12. 1 tablespoon Shaoxing wine
13. 2 tablespoons ground bean sauce
14. 2 teaspoons hoisin sauce
15. 1 teaspoon soy sauce
16. 1/2 teaspoon salt
17. 1/8 teaspoon five spice powder
18. 1/4 teaspoon fresh ground white pepper
19. 1/2 teaspoon sesame oil
20. 4 cups low sodium chicken stock
21. 2 pounds large taro root, cut into 2 to 3-inch pieces
22. 2 scallions, cut into 2-inch pieces

Steps to make to make Braised Pork Ribs and Taro Stew

1. Combine the ribs with the marinade ingredients and marinate for 20 minutes. Heat 2 tablespoons of oil in a wok or Dutch oven over medium high heat. Add the smashed ginger and sear the ribs for 1 minute on each side until browned.
2. Turn the heat down to medium and add the shallots and garlic. Stir-fry for another minute and add the Shaoxing wine, ground bean sauce, hoisin sauce, soy sauce, salt, five spice powder, white pepper, and sesame oil. Stir-fry the ribs for another minute.
3. Add the chicken stock, bring to a boil, and adjust the heat to a slow simmer. Cover and cook for 45 minutes, checking and stirring the mixture every 10 minutes. The ribs should be submerged in the liquid at the beginning and the sauce should reduce slightly but still look soupy at the end of the 45 minutes.
4. While the ribs are cooking, heat ½ cup vegetable oil to 300 degrees F in a wok or cast iron pan and add the taro, spreading the pieces out so there is a single layer. Fry on each side until they just start to turn brown and have a slight crust on them, about a minute on each side. Drain the excess oil and toss the taro with a large pinch of salt. This process give the taro a light crust and prevents it from becoming mushy after cooking with the ribs.
5. Once the ribs have been simmering for 45 minutes, they should be tender. There should be quite a bit of standing liquid remaining. Add the taro, and gently fold the mixture together to coat the taro pieces with liquid. Let cook for another 15 minutes, giving everything a gentle stir every 2-3 minutes. If the liquid dries up completely, add another cup of water or chicken stock (the taro will absorb it).

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