How to make Taro with Pork Spareribs

This post is sponsored by the National Pork Board.

Taro with Pork Spareribs is a childhood favorite of mine! Growing up we always made it a point to eat dinner together as a family. Sometimes my dad would be at work late delivering babies and we’d wait up to have dinner together even if it was at 9pm or 10pm. Mindful eating and togetherness during mealtime was a big part of my childhood that I've carried with me as an adult and will implement with my own kids when they're born. With this delicious meal, you can remind yourself to truly “be in the moment” with those you love as you gather around the dinner table.

Pork is one of my mom’s favorite proteins to cook, so I grew up eating a lot of pork and still do today. I love pork spareribs because the bone keeps the meat super tender and it’s always fun spitting out those bones! I love the texture and flavor of the taro because it coats the spareribs and rice with a delicious starchy richness.

Mix the following with 1 lb of pork spareribs (you can kindly ask your butcher to pre-cut the spareribs in 1 inch pieces)

• 1 tsp soy sauce

• 2 tsp oyster sauce

• 1 tsp sesame oil

• 1/2 tbsp corn starch

• 1 tsp canola oil

• 2 tsp white sugar

• 1 inch sliced ginger

Steam for 15 minutes

• Cut up taro into 1-2 inch pieces

• Add oil and ginger into pan

• Add taro and cover 80% with 1 tbsp oyster sauce and water

• Let simmer for 15 min

• Add spareribs (and all the juices)

• Cook on medium for 10 minutes until sauce is thick

• Enjoy over rice!

I encourage you to listen to your body, plan out meals ahead of time, eat slowly, avoid multitasking while eating, take time to savor the flavors. For more ways to incorporate pork into a nutritious diet and an active lifestyle, please visit www.pork.org/realpork to learn more.