Taro Pork Ribs

Directions

• Chop short pork ribs into individual riblets. Place in bowl and add 1 tablespoon cornstarch, 1 tablespoon shaoxing rice wine, 1 tablespoon soy sauce and 1 tablespoon chopped garlic. Mix well and set aside to marinate.
• Bring a medium pot of water to a boil. Put taro with skin in the pot of water for 10 minutes to neutralize the calcium oxalate crystals that can irritate your skin when peeling taros. Remove the taro, rinse under cool water, then cut off the hairy skin off with a knife. Chop taro into 1-inch cubes and set aside.
• Heat wok with 2 tablespoons olive oil and add remaining 1 tablespoon chopped garlic to brown slightly. Add marinated riblets and brown riblets on all sides.
• Add taro, 2 tablespoons rice wine, 2 tablespoons dark soy sauce, and 2 cups water. Mix a little and then let mixture come to a boil and then turn temperature down to low to cook for 45 minutes (ensure taro is cooked through and completely soft. You should not eat raw taro – it can irritate your mouth or cause an upset stomach.)
• Mix in the scallions and then serve with white rice.