How to make stewed pork ribs with taro by Ms. Hue

Pork rib soup cooked with mon stock has the sweetness of simmered rib broth, the rich and supple flesh of taro that everyone in the family will surely love. This dish is delicious when eaten in the hot season.

Ingredient

• 300gr pork ribs (choose to buy the tender ribs for better taste)
• 400g of vermicelli
• Green onions, dried onions
• Seasoning: Salt, cooking oil, seasoning

How to make stewed pork ribs with mon

Step 1 : Processing ingredients

Ribs are washed, dried, then cut into pieces. Place in the marinade for about 30 minutes so that the spices are evenly absorbed into the bones.

The roots of the mondo are peeled, washed with water, cut into pieces, washed and cut into small pieces. Thinly sliced dried onions put in marinade with ribs.

Note : Taro has an itchy plastic, so you need to be very careful when processing, it is best to wear gloves when peeling and washing taro.

Step 2 : Stew ribs

Put the pot of marinated ribs on the stove, add a little cooking oil to lightly fry the meat, then pour the water into the stew. The amount of stewed water depends on the needs of your family.

Bring to a boil over high heat to bring the bone broth to a boil, then reduce the heat to low, simmer for about 15 minutes.

Step 3 : Stew with ribs and taro

Curry roots are softer than ribs, so beets should be put in after about 15 minutes of stewing, then put them in the common stew. Continue to stew for another 10-15 minutes, open the lid to check if the mondo is soft, if it’s soft, season with more spices to taste, add the green onions and turn off the heat.

Finished product

Ladle the stewed pork rib soup into a bowl and eat with rice, or vermicelli will be very delicious.

Taro is a tuber rich in starch, protein and iron, fleshy taste, good digestion; Ribs help add fat, calcium… this is really a healthy food that you should not ignore.

See more: The secret to choosing good ribs

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