Prepare all ingredients. Peel the taro (wear gloves if you have sensitive skin), wash, and cut into irregular or cube-shaped pieces. (You can freeze it overnight beforehand to make it cook faster due to tissue breakdown)

Mix the pork ribs with the [Marinade] and stir well.

Place in a container and refrigerate overnight to marinate.

Slice the garlic, cut the chili into rings (some can be minced), and chop the green onion.

Heat a pan, add a suitable amount of cooking oil, and heat over medium heat until the oil reaches 340°F (or test with a bamboo chopstick; if bubbles form, it's ready).

Add the taro and fry until the surface is slightly crispy, then remove and drain the oil (turn off the heat).

Prepare the [Coating Powder], and use a paper towel to wipe off the marinade from the pork ribs, then coat them evenly with a thin layer of powder.

Coat each pork rib with powder and let them rest.

Turn the heat back on, and heat the oil to 320°F (or test with a bamboo chopstick; if bubbles form, it's ready), then add the coated ribs one by one.

Lower the heat and fry until the surface is golden brown. (For the last 10 seconds, you can turn up the heat to medium to remove excess oil, then remove and turn off the heat).

Use a slotted spoon to remove and drain the oil.

In a pan over low heat, add the garlic slices and chili rings, and stir-fry until fragrant.

Add the ribs from step 11 and stir briefly.

Add the [Braising Sauce], with enough water to just cover the ribs (don't add too much at once to avoid the taro becoming mushy; add more as needed during cooking), and place the taro from step 6 on top of the ribs.

Cover with a lid and simmer over low heat, keeping an eye on the sauce to ensure it doesn't dry out. Add a little water if needed. The dish is done when a chopstick can easily pierce the taro. Turn off the heat.

Serve on a plate, and sprinkle with a little chopped green onion and minced chili to finish.