By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
361 cal · 20 min
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.
Comments
Taro root is the sticking point—none of the Charlotte chains carry it routinely, so you're looking at a special trip to an Asian market in the Research Triangle or Charlotte's east side, which is a real cost for a weeknight. Fish sauce and fermented black beans are specialty items too, though Harris Teeter and Kroger stock them in their international aisles; if you're building your pantry, budget $2–3 per ingredient. Pork ribs and jalapeños are readily available everywhere, and the prep is genuinely straightforward—20 minutes is honest if you buy pre-peeled taro or accept some skin-on prep. This is not fussy, but it does not keep well; steam is a same-night technique, and leftover steamed pork loses texture by morning.
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