Fried pork with taro is a comfort food dish made with crispy bite sized pork ribs and taro in a savory and tangy garlic sauce. A quick and easy meal in 15 minutes!
This dish is very nostalgic for me as my dad frequently made this for dinner. It's so easy to make and is perfect for a quick meal.
If you love garlic (like me), you'll love the sauce: it's super garlicky and made with soy sauce, vinegar, sugar, and scallions. It's savory with a hint of sweetness and a sharpness from the garlic and scallions. The light sauce coats the crispy pork and taro without it getting soggy.
This recipe is made with just a few ingredients.
If you don't have potato starch, corn starch can be substituted.
Taro can be found in Asian grocery stores but if you can't find it or are not a fan of taro, this recipe would be just as good with potatoes!
(For another taro recipe, check out these delicious furikake taro fries!)
I like using pork riblets because you can cut in between the bones easily and they tend to have more fat for juiciness.
How to Make Fried Pork with Taro
In a pan on medium high heat, add half an inch of oil to shallow fry.
Coat the pork in potato starch and fry for 5 minutes, flipping halfway through. Drain on a cooling rack.
Fry the taro for 5 minutes, flipping halfway through. Then, drain on cooling rack.
Combine the ingredients for the sauce and toss it with the pork and taro.
Tips for Ultimate Crispiness
Aside from the amazing sauce, the other star of this show is the pork. Here are some tips to ensure it stays crispy!
- Cook on medium high heat to cook the pork and taro quickly and to create a super crispy crust.
- Fry the pork and taro in batches so the temperature of the oil doesn't drop too much.
- Drain on a wire rack to create airflow.
- Serve immediately.
Ideas for Serving
I highly recommend serving this with a bowl of steamed rice and other dishes like:
Fried Pork with Taro
- 1 lb pork riblets 1 inch pieces
- 2 tablespoon potato starch
- ½ tablespoon taro 1 inch cubes
- oil for frying
- 2 tablespoon soy sauce
- 2 tablespoon vinegar
- 1 teaspoon sugar
- 2 garlic cloves minced
- 2 scallions thinly sliced
- In a pan on medium high heat, add a half inch of oil.
- Coat the pork ribs in potato starch. Test if the oil is hot enough by placing one piece of pork in the oil, if it bubbles rapidly it's ready. Fry for 5 minutes or until cooked through. Flip halfway through cooking then drain on a wire rack.
- Fry the taro for 5 minutes or until cooked through and flip halfway through. It's cooked if you can insert a fork or toothpick in easily. Drain on a wire rack.
- Whisk the ingredients for the sauce until the sugar dissolves and toss the pork and taro in the sauce. Serve immediately. Happy nomming!
- Use large taro root, not the baby taro.
- Depending on how big your frying pan is, work in batches to fry the pork and taro.
- This dish is best eaten immediately so the pork stays crispy.
- Store in the fridge for up to 3 days.