Braised Pork Ribs and Taro Stew

Ingredients:

500g (1 lb) pork ribs, cut into 5cm (2 in) pieces
6 medium taro, peeled and quartered then washed and drained
5 slices ginger
6 garlic cloves, crushed and chopped
2 spring onions, chopped
1 tsp light soy sauce
1 tsp Shaoxing rice wine
1 tsp dark soy sauce
1 tbsp chu hou paste
1/2 tsp chilli flakes
Cornflour (cornstarch) to thicken the gravy
2 tbsp oil

Method:

Place a wok over medium-high heat. When hot add the oil and use to briskly fry the ginger slices for 1 minute. Add the pork pieces and stir fry until nicely browned all over (about 5-8 minutes). Remove with a slotted spoon and set aside.

Add the taro pieces to the oil remaining in the wok and stir-fry until golden brown. Remove with a slotted spoon and set aside.

Add the garlic and spring onion pieces to the wok. Stir, fry for 2 minutes then return the pork and taro. Continue cooking for about 10 minutes until the pork is done through. Now add 60ml (1/4 cup) water, bring to a boil, reduce to a simmer then cover the wok and cook for 20 minutes, stirring occasionally during this time.

In a bowl, blend together the soy sauce, chou hou paste and chilli paste with 60ml (1/4 cup) water. Add this to the stew and mix thoroughly to combine.

If the sauce is too thin (it should cover the meat and taro) blend 1 tbsp cornflour (cornstarch) to a slurry with 2 tbsp water. Add to the wok, stir to combine and continue cooking until the sauce thickens to your liking.

Serve immediately.