I've had taro stew before with chicken but this is equally good with juicy pork short ribs that just fall off the bone goodness. This is widely available in Chinese restaurants usually with different vegetables and sometimes with tofu. Nonetheless, homemade is always better and you get to choose what you put in.
Start by cutting the taro into 2-cm cubes. Trim off the uneven sides and set aside to be used for thickening the stew. Season and brown the pork short ribs in a little oil. It doesn't have to cook but just to lock in the flavors. Set aside the ribs then brown the sides of the taro. The crust would make it stay firm a little longer in the stew.
Set aside the taro then sauté mushrooms. Stir in the shallots, garlic, and ginger. If using rice wine, pour in after this and let simmer for a few seconds. Make sure it's not the rice wine vinegar. Pour in the coconut milk, water, and soy sauce.
Add in the pork short ribs and taro pieces (not the cubes). Bring to a boil then reduce heat and let simmer for 40 to 45 minutes stirring occasionally. Once done, add in the taro cubes, gailan, and lotus root. Let simmer for another 10 to 15 minutes just until gailan wilts.
Skim off any excess fat and it's all ready. Serve hot.
Start by cutting the taro into 2-cm cubes. Trim off the uneven sides and set aside to be used for thickening the stew. Season and brown the pork short ribs in a little oil. It doesn't have to cook but just to lock in the flavors. Set aside the ribs then brown the sides of the taro. The crust would make it stay firm a little longer in the stew.
Set aside the taro then sauté mushrooms. Stir in the shallots, garlic, and ginger. If using rice wine, pour in after this and let simmer for a few seconds. Make sure it's not the rice wine vinegar. Pour in the coconut milk, water, and soy sauce.
Add in the pork short ribs and taro pieces (not the cubes). Bring to a boil then reduce heat and let simmer for 40 to 45 minutes stirring occasionally. Once done, add in the taro cubes, gailan, and lotus root. Let simmer for another 10 to 15 minutes just until gailan wilts.
Skim off any excess fat and it's all ready. Serve hot.
| Prep Time | Total Time | Yield |
| 10 mins | 1 hour 10 mins | 4 to 5 servings |
Ingredients
- 2 lbs pork short ribs
- 1 lb taro, peeled
- ½ lb shitake mushrooms
- ½ lb gailan (Chinese broccoli) or bok choy (optional)
- ½ lb lotus root, peeled, sliced, and washed (optional)
- ½ cup rice wine (optional)
- 2 ½ cups water
- 1 can (400 ml) coconut milk
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 tbsp minced ginger
- 3 tbsp spring onion or cilantro, for garnish
- 2 tbsp soy sauce
- cooking oil
- salt and pepper
Instructions
- Cut the taro into 2-cm cubes. Set aside the sides or uneven cuts then cut it into small pieces (about 100 g). These will be used to thicken the sauce.
- Season the pork short ribs with salt and pepper. Give the pork short ribs a little sear then transfer to a plate and set aside.
- Using the same pot, add a little oil to a pot then brown the sides of the taro cubes. Set aside.
- Add in the shitake mushrooms in the pot. Sauté a little until they start to shrink then stir in the shallot, garlic, and ginger. Pour in the Chinese cooking wine if using then pour in the water, coconut milk, and soy sauce. Add in the small pieces of taro (not the cubes). Cover and simmer for 40 to 45 minutes.
- After 40 to 45 minutes, add in the taro cubes, gailan, and lotus root. Cover and let simmer for another 10 to 15 minutes. Season with salt and pepper to taste. Skim off excess oil. Serve hot.
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