Steamed spare ribs with taro are soft, sticky and savory, a widely popular home-style steamed dish.

Steamed spare ribs with taro is a common home-style steamed dish, quite popular both in Cantonese teahouses and on Hakka dining tables. The method is to lay marinated spare ribs over cut taro pieces and steam them together in a steamer; in the finished dish the fragrance of taro and the fragrance of meat blend together for a distinctive flavor.

The hallmark of this dish is that the taro is soft, sticky and full of flavor, while the spare ribs are tender and juicy. During steaming, the fat and juices of the ribs slowly seep into the taro, so the taro fully absorbs the meaty aroma and eats floury, sticky and savory; the ribs, resting on the taro base, stay moist and are less likely to turn dry and tough.

To make it, first chop the spare ribs into small pieces and mix them well with soy sauce, minced garlic, a little starch and so on, then marinate for a while; peel the taro and cut it into pieces. Experienced cooks lightly pan-fry the taro pieces until the surface is slightly golden before steaming them with the ribs, so the taro does not fall apart easily. Steam over high heat until the ribs are thoroughly cooked, then take it out of the pot; sprinkling chopped scallions on top before eating adds even more aroma.

One thing to keep in mind: when handling raw taro, the slime may irritate the skin and cause itching, so it is advisable to wear gloves while peeling, or to cook the taro first and then peel it. When choosing taro, firm ones with a fine-textured cut surface are best; steamed this way the texture will be even more floury and delicious.