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fried pork and taro on a decorative plate

Fried Pork with Taro

Jenny
Crispy bite sized pork ribs and taro in a savory and tangy light garlic sauce in 15 minutes!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Entrée
Cuisine Asian
Servings 3
Calories 474 kcal

Ingredients
  

  • 1 lb pork riblets 1 inch pieces
  • 2 tablespoon potato starch
  • ½ tablespoon taro 1 inch cubes
  • oil for frying

Sauce

  • 2 tablespoon soy sauce
  • 2 tablespoon vinegar
  • 1 teaspoon sugar
  • 2 garlic cloves minced
  • 2 scallions thinly sliced

Instructions
 

  • 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!

Notes

  • 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.

Nutrition Estimate

Calories: 474kcalCarbohydrates: 8gProtein: 28gFat: 36gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 118mgSodium: 790mgPotassium: 515mgFiber: 1gSugar: 2gVitamin A: 86IUVitamin C: 2mgCalcium: 64mgIron: 2mg
Keyword garlic sauce, pork, taro
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