Taro Stewed with Pork Ribs
Taro stewed with pork ribs is a comforting dish featuring tender meat and soft, flavorful taro in a clear broth.
Story
This simple stew simmers pork ribs with dried tangerine peel until the meat is tender, then adds chunks of taro to cook until soft. The result is a warm, home-style soup with a subtle citrus aroma and a rich, comforting texture.
Ingredients
Pork ribs
400g
Taro
500g
Salt
to taste
Ginger slices
3 slices
Cooking wine
1 tbsp
Dried tangerine peel
2 pieces
Instructions
1
Step 1
First, handle the ribs: rinse the pork ribs clean with clear water
2
Step 2
Place in a pot, add an appropriate amount of cold water and a few slices of ginger, and blanch together
3
Step 3
You can skim off the scum layer by layer; this takes more time but preserves the most original broth
4
Step 4
I am a bit lazy, so I pour out the ribs directly and rinse them clean with warm water
5
Step 5
Use a peeler to peel the taro clean and cut it; these are the prepared main ingredients: taro and ribs
6
Step 6
Take a clay pot, place the blanched ribs and ginger slices in the pot, add a little cooking wine and an appropriate amount of cold water; note that the water must be added enough at once
7
Step 7
About half an hour in advance, soak the Xinhui tangerine peel in warm water until soft, and scrape off the membrane inside the peel with a small knife
8
Step 8
Add the tangerine peel to the clay pot and stew together
9
Step 9
After boiling for about 20 minutes, I poked the meat on the ribs with a chopstick; when I felt it could penetrate but was not yet soft and mushy, I added the cut taro pieces at this time, then continued stewing
10
Step 10
After boiling for another 20 minutes, I tested the taro with a chopstick again, and it was also soft; I started adding salt for final seasoning, stirred the soup a few times, and then turned off the heat
11
Step 11
Serve and enjoy
