Home-style Dish: Braised Pork Ribs with Taro (Seasonal Dish) (Video Attached)

Today's dish is 'Braised Pork Ribs with Taro'. The star is the taro. Taro needs oil to be smooth, and ribs need fat to be tender.

📝 Ingredients

• betel nut taro 480g (half)
• half-fat pork ribs 640g
• garlic 3 cloves
• shallots 1-2 pieces
• ginger slices 1 slice
• cilantro 1 stalk
• evaporated milk 3 tablespoons
• hot water 250ml
• salt to taste
• light soy sauce to taste

👨‍🍳 Instructions

1. 1Please refer to YouTube for details: https://youtu.be/SyPLzGT31BY
2. 2Wash the ribs, blanch in boiling water, then drain. Mix with some salt and light soy sauce, marinate for 30 minutes.
3. 3Heat oil to about 150°C, add diced betel nut taro. When the taro is 70% cooked, remove immediately.
4. 4Add oil to the pot, sauté garlic, shallots, and ginger slices until fragrant.
5. 5Add the ribs and stir-fry for about 2 minutes (depending on the size of the ribs). Add the taro and mix, then add 250ml hot water. Turn to medium heat.
6. 6After 3 minutes, add 2 tablespoons of evaporated milk. Do not add too much milk; just enough for fragrance, without overpowering the taro and ribs. The milk tends to dry up quickly.
7. 7After 2 minutes, turn to low heat. If the liquid level is low, add some hot water or boiled water.
8. 8Cook for about 10 minutes until the taro is soft. When the liquid reduces, the sauce will be just right.