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Seriously Asian: Steamed Taro and Pork in Black Bean Sauce Recipe

Seriously Asian

Asian cookery, with an emphasis on the traditional, underappreciated, or misunderstood elements thereof.

Chichi Wang

This dim sum classic is as easy as it is delicious.

Seriously Asian: Steamed Taro and Pork in Black Bean Sauce Recipe

Texture and taste play equally important roles in this dish. The combination of steamed taro and pork is one you'll find at most dim sum restaurants. The recipe couldn't be easier to prepare in advance. Cubed pieces of pork marinate overnight with mashed black beans and salt. The next day, they're combined with parboiled pieces of taro. Each bite of taro and pork is chewy and full of spice and flavor.

Read more: Seriously Asian: Taro Root

  • Yield:4
  • Active time: 20 minutes
  • Total time:overnight marinade

Ingredients

  • 1 pound pork ribs, cut lengthwise across each rib bone into 1 inch segments
  • 1 pound taro root (about 1 large)
  • 1 teaspoon salt
  • 1 tablespoon dried fermented black beans, mashed in a mortar and pestle
  • 2 thinly sliced jalapeno peppers
  • 2 teaspoons fish sauce or light soy sauce
  • 4 cloves minced garlic

Directions

  1. 1.

    In a medium-sized bowl, combine cubes of pork rib with mashed black beans, garlic, and salt, mixing to evenly distribute. Cover and refrigerate for at least 8 hours and up to 30.

  2. 2.

    Prepare your steamer and bring water underneath steamer to a boil.

  3. 3.

    In a medium sized bowl, combine the marinated ribs, along with juices in the bowl and black beans and garlic, with the cubes of taro. Place bowl in steamer and steam over high heat for 45 minutes until cubes of pork and taro are tender. Garnish with slices of jalapeno and soy sauce or fish sauce to taste, about one tablespoon of either. Serve immediately. Leftovers may be refrigerated and reheated by steaming over low heat.

This Recipe Appears In
Seriously Asian: Taro Root

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