Guangdong Province — steamed taro with pork is a classic Cantonese dim sum and home-cooking preparation; taro is one of the most versatile Cantonese ingredients
Yu tou zheng pai gu: taro and spare ribs steamed together — the taro absorbs the pork fat and seasoning sauce during steaming, becoming creamy and deeply flavoured. A Cantonese home and dim sum preparation that shows the Cantonese mastery of taro as an ingredient. Differs from the braised version in texture — steam produces a silkier taro.
Creamy, savoury-sweet taro infused with pork fat, tender ribs above — a complete dish of texture contrasts
{"Taro cut into 2–3cm cubes — uniform size ensures even cooking","Pork ribs marinated: soy, oyster sauce, Shaoxing wine, garlic, white pepper, cornstarch, sesame oil","Taro placed underneath the ribs — the fat and sauce drips down into the taro during steaming","Steam 15–18 minutes on high — the rib fat must render and the taro must soften completely"}
{"Some cooks add a small amount of dried shrimp to the layer beneath the taro — additional umami that permeates the taro","A drizzle of dark soy over the top right before steaming adds colour and depth","The cornstarch in the rib marinade thickens the steaming liquid into a light glaze"}
{"Taro placed above the ribs — it doesn't absorb fat; steams dry","Thin ribs — thicker pieces retain moisture and flavour better","Under-steaming — taro remains firm and floury"}
Land of Fish and Rice — Fuchsia Dunlop