Cantonese Steamed Spare Ribs with Taro (Wu Tao Pai Gu / 芋頭排骨)

Ingredients

• For the ribs and taro
• 400 g pork spare ribs, cut into 3 cm pieces, small enough for one bite
• 300 g large Asian taro (wu tou / 大芋頭), peeled and cut into 2 cm cubes; floury-creamy variety only — not waxy Japanese kaimo
• For the marinade
• 2 tbsp black bean sauce (dou chi), fermented black bean, roughly chopped or whole
• 1 tbsp fermented chilli, chopped
• 3 cloves garlic, finely chopped
• 1 tsp fresh ginger, finely grated
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp cornstarch

Method

1. 1
   Combine the rib pieces with the black bean sauce, fermented chilli, garlic, ginger, soy sauce, sesame oil, and cornstarch. Mix thoroughly so every piece is evenly coated. Allow to marinate for at least 15 minutes. The mixture is ready when the cornstarch has become tacky and the ribs are uniformly dark with marinade.
2. 2
   Arrange the taro cubes in a single, even layer across the base of the bamboo steamer basket or a shallow heatproof bowl. This placement is where the dish lives or dies: the taro must sit beneath the ribs so that all rendered pork fat and black bean liquid drip directly down into it throughout steaming — taro placed on top or to the side will not absorb the drippings and will remain dry and flavourless.
3. 3
   Arrange the marinated rib pieces in a single layer directly on top of the taro. Bring a wok of water to a full rolling boil. Set the basket over the wok, cover, and steam over high heat for 15 minutes — slightly longer than ribs alone, to account for the taro. At the end of cooking, pierce the taro with a skewer: it must slide through without resistance, yielding a creamy, floury interior with no firm core.
4. 4
   Remove the basket from the wok. The taro cubes should have taken on the colour of the black bean sauce and rendered fat, appearing golden-brown and glistening where they have absorbed the drippings. Serve immediately in the bamboo steamer basket, as is the practice in dim sum service.