Pork and Taro Stew

My mom made the most delicious taro stew with cubes of tender pork in winter. The sauce would cling to the meat and taro, coating it with mouthwatering flavors that were just right. The entire house would smell warm and comforting over the evening, promising a well-deserved meal made with love.

You can use garlic black bean sauce but the chu hou paste that a friend gave me for beef brisket and daikon is a gamechanger and the true secret sauce.

joyjma@yahoo.com @TheAccidentalCook

Saved

Ingredients

45 minutes with prep

4 servings

1 poundpork ribs or pork tenderloin, cut into 2 inch pieces
6medium yams or taro, quartered
5 slicesginger
6garlic cloves, crushed and chopped
2green onions, chopped
1 tsplight soy sauce
1 tspcooking wine
1 tspdark soy sauce
1 tbspchu hou sauce
1/2 tspor less chili flakes
Cornstarch to thicken gravy
2 tbspoil

Saved

Steps

45 minutes with prep

1

Heat oil in wok and add ginger slices. Cook for 1 minute, add pork and cook till browned, not completely cooked. Remove
2

Peel the skin of taro, cut into quarters, wash and drain.
3

Add yams to the wok and cook until golden brown. Remove
4

Add garlic and green onions, cook for 2 minutes. Add pork and taro. Cook until pork is thoroughly cooked. Add a 1/4 cup of water and allow to stew with the lid on for 20 minutes. Stir twice during cooking to make sure the bottom doesn't dry out.
5

Make a sauce of the soy sauces, cho hou paste and chili flakes with 1/4 cup of water and add to the stew. Mix well.
6

If the sauce is thin add cornstarch mixed with a tablespoon of water and add to the stew. Stir immediately when the sauce thickens and turn off the heat.