Pork Ribs and Taro Congee
Guide to Better Health with Pork Ribs and Taro Congee
According to Chinese food therapy, pork ribs nourish and enrich the blood, as well as moisten the respiratory system. Taro root promotes healthy digestion and invigorates spleen function. Its brilliant coloring and fresh aroma make this pork ribs and taro congee as appetizing as it is nutritious, and it is especially suitable for those with low energy levels or poor digestion.
Advice from the Congee Chef
If using traditional Cantonese congee base as a replacement for cooked rice, simply cook the congee base under low heat before adding the pork ribs.
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Ingredients
- 11 ounces (300 grams) lean pork
- 9 ounces (250 grams) taro root, peeled
- 1 cup (200 grams) japonica rice
Seasonings
- salt, as needed
- chicken stock, as needed
- vegetable oil, as needed
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Clean the pork ribs, and quick-boil in a pot of water.
- Wash and rinse the japonica rice. Wash the taro root and cut into pieces.
- Cover a wok or pan with vegetable oil and add in the taro root. Cook under low heat until the outer skin turns yellow, then remove and allow to drip dry of any oil.
- Bring a pot of water to boil and add in the japonica rice. Turn to low heat and cook for approximately 20 minutes. Add in the pork ribs and cook for an additional 30 minutes.
- Add in the fried taro root and continue to cook for 10 minutes. Finally, add salt and chicken stock to taste.