Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, braised pork ribs and taro stew. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Turn the heat down to medium and add the shallots and garlic. Braised Pork Ribs and Taro Stew. BRAISED PORK RIBS AND TARO STEW. See original recipe at: thewoksoflife.com. kept by Shelbs recipe by thewoksoflife.com.

Braised Pork Ribs and Taro Stew is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Braised Pork Ribs and Taro Stew is something that I’ve loved my entire life.

To begin 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 cook it.

The ingredients needed to make Braised Pork Ribs and Taro Stew:

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

Here is the tested recipe, video demonstration and cook's note. The Chinese word of this dish "扣肉" means to "invert the pork" onto a plate to serve up-ended. It is also called stew pork with yam in some recipe. Uncooked taro can cause itchy skin, so wear hand gloves when peeling.

Instructions 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).

It is also called stew pork with yam in some recipe. Uncooked taro can cause itchy skin, so wear hand gloves when peeling. Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite. Braised pork ribs and taro stew is one of those lesser known Chinese comfort food dishes that our family used to make during the colder months.

So that’s going to wrap it up for this exceptional food braised pork ribs and taro stew recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!