Braised Pork Ribs with Taro

• Meat

  • 3 lbs Pork, ribs

• Produce

  • 6 cloves Garlic
  • 1 slice Ginger
  • 2 Scallions
  • 1/4 cup Shallots
  • 2 lbs Taro root, large

• Canned Goods

  • 4 cups Chicken stock, low sodium

• Condiments

  • 2 tbsp Bean sauce, ground
  • 2 tsp Hoisin sauce
  • 1/2 tsp Soy sauce, dark
  • 1 tsp Soy sauce

• Baking & Spices

  • 1/8 tsp Five-spice powder
  • 1 tsp Salt
  • 1/4 tsp Sugar
  • 1/4 tsp White pepper, Fresh ground

• Oils & Vinegars

  • 2 tbsp Oil
  • 1/2 tsp Sesame oil

• Beer, Wine & Liquor

  • 2 tbsp Shaoxing wine

Found on thewoksoflife.com

Description

Ingredients

• 3 pounds of pork ribs, cut into 2 to 3-inch pieces
• 1 tablespoon shaoxing wine
• ½ teaspoon dark soy sauce
• ½ teaspoon salt
• ¼ teaspoon sugar
• 2 tablespoons oil, plus ½ cup
• 1 slice of ginger, smashed with a cleaver
• ¼ cup minced shallots
• 6 cloves garlic, smashed lightly
• 1 tablespoon Shaoxing wine
• 2 tablespoons ground bean sauce
• 2 teaspoons hoisin sauce
• 1 teaspoon soy sauce
• ½ teaspoon salt
• ⅛ teaspoon five spice powder
• ¼ teaspoon fresh ground white pepper
• ½ teaspoon sesame oil
• 4 cups low sodium chicken stock
• 2 pounds large taro root, cut into 2 to 3-inch pieces
• 2 scallions, cut into 2-inch pieces

Directions

• 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.
• 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.
• 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.
• 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.
• 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).
• Try a piece of taro and check for doneness. It should be flaky and cooked through. Cook longer if you want the taro softer. Stir in the scallions and serve.