Chinese Steamed Garlic Ribs with Taro

Ingredients

• 1 pound pork ribs ((cut into 1-2 inch/3-5 cm pieces; your butcher can do this for you))
• 1 tablespoon clear rice wine
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 teaspoons oyster sauce
• 1/2 teaspoon sesame oil
• 1/8 teaspoon ground white pepper
• 1 1/2 tablespoons cornstarch
• 1 tablespoon water
• 2 tablespoons oil ((any neutral oil))
• 3 tablespoons garlic ((chopped, from about 9 cloves))
• 1 1/3 cups taro ((diced into 1/2-inch cubes))
• 1 tablespoon scallion ((chopped, to garnish; optional))

Instructions

1. 1

   Place the rib pieces, clear rice wine, light soy sauce, sugar, salt, oyster sauce, sesame oil, and white pepper into a bowl. Mix until the ribs are evenly coated. Cover and marinate in the fridge overnight for best results.

2. 2

   We highly recommend marinating overnight (marinating for less time will yield less tender ribs). However, if you’re strapped for time, marinate for at least 1 hour—or at least 2 hours for meatier ribs.

3. 3

   Add the cornstarch and water to the marinated ribs, and mix well until there is no standing liquid at the bottom of the bowl.

4. 4

   Heat a saucepan over low heat. Add the oil and garlic, and stir occasionally until the garlic turns slightly translucent and is fragrant but not browned—about 4-5 minutes. (Garlic turns bitter if overly browned or burned in hot oil.)

5. 5

   Place the taro cubes in a single layer on a large heatproof shallow bowl. Place the marinated ribs on top of the taro. Then spoon the garlic and oil evenly over the top of the ribs.

6. 6

   Next, bring some water to a simmer in a metal steamer or in a wok with a metal steaming rack set in the bottom. (Learn more about how to set up a steamer.) Place the heatproof bowl with your ribs into your steaming apparatus, cover, and steam for 20-25 minutes, or until the ribs are opaque and the taro is cooked through.

7. 7

   Garnish with chopped scallion if desired, and serve over rice with your favorite stir-fried vegetable on the side.