Steamed Pork Ribs with Fermented Red Bean Curd and Taro 南乳芋頭蒸排骨

Tender pork ribs and soft taro chunks are steamed with a rich, savory, and aromatic sauce made from fermented red bean curd, garlic, and a hint of sweetness. This classic Cantonese dish is deeply flavorful and comforting.

Nutrition (per serving)

Ingredients

• 500g pork ribs
• 300g taro
• 2 blocks fermented red bean curd
• 1 tbsp liquid from fermented red bean curd
• 3 cloves garlic
• 1 tsp sugar
• 1 tbsp cornstarch
• 1 tbsp cooking oil
• 2 tbsp water

Steps

1. Prepare the pork ribs and taro: Cut pork ribs into bite-sized pieces and wash thoroughly. Peel and cut taro into chunks.
2. Marinate the pork ribs: In a bowl, mash the fermented red bean curd blocks. Add fermented red bean curd liquid, minced garlic, sugar, cornstarch, and cooking oil. Mix well. Add pork ribs and marinate for at least 30 minutes.
3. Arrange for steaming: Place the marinated pork ribs and taro chunks evenly on a heatproof plate.
4. Steam the dish: Bring water to a boil in a steamer. Place the plate with ribs and taro into the steamer. Cover and steam for 25 minutes until pork ribs are tender and taro is soft.
5. Serve: Carefully remove the steamed dish and serve hot.

Related recipes

More Hong Kong recipesPork recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce