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Peel and slice the sweet potatoes into thin, even pieces.
Arrange them on a heatproof plate in a single layer.
Once the water in the wok comes to a boil, steam the sweet potatoes on high heat for 10 minutes until just soft.
Rinse the pork ribs a few times until the water runs clear.
Add a little salt and cornstarch.
Mix well, then rinse again to remove impurities.
Drain thoroughly to remove excess water.
In a bowl, add pork ribs, salt, light soy sauce, minced garlic, and minced ginger.
Mix well.
Add cornstarch and mix again. (This helps soften the edges of the meat.)
Drizzle in a little oil. (This helps lock in moisture.)
Set aside to marinate for at least 15 minutes.
Once the sweet potatoes have softened, mash them.
Gently mix them into the marinated pork ribs.
Place one bay leaf and one star anise on a clean heatproof plate.
Add the sweet potato and pork mixture on top.
Spread it out evenly.
Bring the water in the wok to a boil.
Steam the ribs on high heat for about 20 minutes or until fully cooked.
Check that the wok does not run out of water while steaming.
Carefully remove the plate from the wok.
Garnish with fresh coriander.
Serve hot with a bowl of rice.