Steamed Taro and Pork in Black Bean Sauce
Recipe GLPR713816095cc0b3
A savory Southeast Asian steamed dish combining tender pork ribs with earthy taro root, unified by a bold black bean and garlic sauce with fresh jalapeño heat. Quick, wholesome, and naturally dairy-free.
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Ingredients
1 pound pork ribs, cut lengthwise across each rib bone into 1-inch segments
1 pound taro root (about 1 large root)
1 teaspoon salt
1 tablespoon dried fermented black beans, mashed
2 jalapeño peppers, thinly sliced
2 teaspoons fish sauce
4 cloves garlic, minced
Directions
Peel the taro root and cut into 1-inch cubes; set aside. Line a steaming vessel or bamboo steamer with parchment paper or cabbage leaves.
In a small bowl, combine the mashed fermented black beans, minced garlic, sliced jalapeños, fish sauce, and salt to create the sauce.
Arrange the pork rib segments and taro cubes in the steaming vessel, distributing them evenly.
Spoon the black bean sauce evenly over the pork and taro, tossing gently to coat.
Bring water to a boil in the base of your steamer. Place the steaming vessel over the boiling water, cover, and steam for 15-18 minutes until the pork reaches an internal temperature of 145°F and the taro is tender when pierced with a fork.
Carefully remove from heat, allow to rest for 1-2 minutes, then transfer to serving plates. Drizzle any accumulated sauce over the top and serve hot.
