Lipu Taro Braised Pork Ribs
Mildly spicy, salty-savory, with taro that is soft, glutinous, and delicate—melting in the mouth. The ribs slip off the bone and are richly flavored—a delicious pairing with rice
Ingredients
Lipu taro
As needed
Pork ribs
As needed
Camellia oil
As needed
Scallions
As needed
Ginger
As needed
Garlic
As needed
Sichuan peppercorns
As needed
Chili peppers
A few
Bay leaves
As needed
Rock sugar
As needed
Salt
As needed
Light soy sauce
As needed
Dark soy sauce
As needed
Oyster sauce
As needed
Chopped scallions
As needed
Instructions
1
Step 1
Cut the Lipu taro into large chunks and set aside.
2
Step 2
Blanched pork ribs.
3
Step 3
Heat an appropriate amount of oil in a clay pot, add scallions, ginger, garlic, Sichuan peppercorns, chili peppers, bay leaves, and rock sugar.
4
Step 4
Stir-fry until fragrant.
5
Step 5
Add the pork ribs.
6
Step 6
Season with salt, light soy sauce, dark soy sauce, and oyster sauce to taste.
7
Step 7
Stir-fry evenly.
8
Step 8
Add boiling water to cover the pork ribs.
9
Step 9
Bring to a boil over high heat.
10
Step 10
Simmer over medium heat for 30 minutes.
11
Step 11
Add the taro.
12
Step 12
Continue to simmer over medium-low heat for 15 minutes.
13
Step 13
At this point, the pork ribs are fall-off-the-bone and the taro is soft and tender; turn off the heat.
14
Step 14
Sprinkle with chopped scallions.
15
Step 15
Garnish with red chili peppers.
16
Step 16
Finished dish.
