Friday, October 22, 2010

Braised Taro & Pork Ribs

I am slowing down on the blogging this month as I realized that I am exhausted from the whole of last summer and the onset of the autumn fall weather and routines doesn't help much. I love fall weather, but it is just the days gets dark earlier and the alarm clock snooze button is put to full use every morning. My Bento for the past 2 weeks was a repetition of everything I made for the past one month and I better tone it down to the best pictured Bento of the week rather than a daily chronicle of all my girl's boxed lunch. The late sunrise in the morning doesn't provide me with good natural lighting to continue photography in the morning.

This is a recipe that occurs to me as something very homey, warm and good to eat on a cool autumn evening. Taro comes in 2 sizes, small and large and I usually buy the large ones as I find the taste more milky with a heavy nutty taste and can withstand to longer cooking. After cooking, taro tastes like potatoes but has a heavier content of starch lingering in the mouth. I like to eat this dish on its own without the staple rice. The pork ribs retained its succulent bite and tender at the same time and with the addition of corn flour in marinating it prior to cooking, the juice is sealed in and the meat remained moist without much gravy. The Taro must be cooked to soft state but not mushy and the test is to cut through a piece with your spatula, if it cut easily like cooked soft potato, then it is ready. A quick reheat later after freezing will further cook the taro and soften it.


500g taro pieces, skin removed, wash and pat dry
400g Pork ribs and meat
1 tbsp corn flour
1 tsp salt
2 tbsp Sesame oil
3 tbsp Chinese cooking wine
1 tsp White pepper
1 large Onion, sliced
4 cloves garlic, sliced
1 knob ginger (about 2 tbsp), sliced
4 stalks of scallion, separate the white part and retain
350ml water
2 tbsp light soy sauce

1)Marinate the pork ribs with the salt, sesame oil, chinese cooking wine and white pepper for 30 mins.
2)Heat a large skillet with 2 tbsp cooking oil. Fry the onion, white part of scallion, garlic and ginger slices for 1 min till fragrant.
3)Add in the pork ribs and meat pieces. Coat and mix with the contents of the skillet. Cover and let it cook for 3 mins.
4)Add in the water and turn up the heat to a simmering stage.
5)Tip in all the taro pieces and stir to slot and mix in with the meat. Turn down the heat, and let it cook covered for 30 to 35 mins.
6)Remove lid and add in light soy sauce. Cook further for 5 to 10 mins till the taro is tender and cut easily with the spatula.
7)Dish up and sprinkle with scallion.

Serves:  4 to 5 person

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