Steamed Spare Ribs and Taro (Instant Pot)
Steamed spare ribs with black beans is a classic dim sum dish. This quick recipe results in tender ribs, soft taro, and a savory sauce.
Servings: 3 servings
- 400 grams pork spareribs (cut into 1 inch cubes, about 1 lb)
- 3 cloves garlic minced
- 1 tbsp ginger minced
- 1 tbsp fermented black beans
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or rice wine)
- 1/4 tsp white pepper
- 2 tsp oil
- 1 tbsp cornstarch
- 200 grams taro
Wash the cubed spareribs in water until they turn whitish and pale to remove the excess blood. Drain or pat dry.
In a bowl, combine the pork, garlic, ginger, black beans, soy sauce, Shaoxing wine, and white pepper. Let the mixture marinate for at least 30 minutes.
Add the oil and cornstarch to the marinated ribs and mix to combine.
To pressure cook: Chop the taro into 1/2 inch cubes. Fill the pressure cooker with water and place the bowl of ribs inside. Cook on high pressure for 15 minutes, then natural release for 5 minutes. Mix in the chopped taro. Pressure cook on high again for an additional 5 minutes and quick release.
To steam: Thinly slice the taro. Place the taro on the bottom of a plate and place the marinated ribs on top. Steam on medium high heat for 40 minutes or until both the pork and taro are tender.