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Steamed Pork Ribs with Taro

Authentic Steamed Pork Ribs with Taro (Fen Zheng Pai Gu)

Lin
A classic Chinese comfort dish featuring tender pork ribs coated in aromatic toasted rice powder, steamed over a bed of buttery taro.
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Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Course Main Course
Cuisine Chinese, Sichuan
Servings 4 servings
Calories 450 kcal

Equipment

  • Bamboo Steamer
  • Wok
  • Spice Grinder

Ingredients
  

  • 350 g Pork Ribs approx 0.8 lbs, cut into small pieces
  • 400 g Lipu Taro approx 0.9 lbs, peeled and cubed
  • 100 g White Rice approx 1/2 cup
  • 20 grains Sichuan Peppercorns
  • 1 Star Anise
  • 1 tbsp Shaoxing Wine
  • 1 tbsp Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tsp Sugar
  • 1 tbsp Fermented Bean Curd Juice optional but recommended

Instructions
 

  • Soak pork ribs in cold water for 1 hour to remove blood. Pat dry.
  • In a dry wok, toast rice, Sichuan peppercorns, star anise, and dried chilies over medium-low heat until golden and fragrant.
    The Toasted Rice Powder
  • Pulse the toasted mixture in a grinder into a coarse meal. Do not over-process into fine powder.
    The Toasted Rice Powder
  • Marinate ribs and taro with soy sauce, wine, oyster sauce, garlic, ginger, sugar, and bean curd juice for at least 1 hour.
    Marinating the Meat
  • Line a steamer with taro. Dredge each rib in the rice powder and place on top of the taro.
    Coating and Assembly
  • Steam over medium heat for 60 minutes. Garnish with scallions and serve.
    The Steaming Step

Notes

NUTRITION: Calories: 450kcal | Fat: 28g | Carbs: 35g | Protein: 22g. SAFETY: Handle raw taro with gloves. Ensure pork internal temperature reaches 145°F (63°C). TIP: If the rice coating looks dry during steaming, spray with a little water.
Keyword Fen Zheng Pai Gu, Steamed Pork Ribs, Steamed Pork Ribs with Taro, Taro