Pork rib soup with pickled mustard greens
Pork rib soup with pickled mustard greens

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pork rib soup with pickled mustard greens. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Pork rib soup with pickled mustard greens is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Pork rib soup with pickled mustard greens is something that I’ve loved my whole life.

Move the pork ribs from the pan into the pot with medium to low heat and wait until the broth have white-ish excess from the pork meat and chicken bone, with all the pepper gather in the middle of the broth. Now, usually people will leave the pork ribs and add in the pickled mustard green. For the pickled mustard greens, trim the bottom of and then separate each of the leaves. In a large stockpot or pot on medium high heat, add cooking oil and let it heat up.

To begin with this recipe, we must first prepare a few components. You can have pork rib soup with pickled mustard greens using 22 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pork rib soup with pickled mustard greens:
  1. Make ready Pork rib seasoning:
  2. Make ready Pork Ribs
  3. Make ready Shaoshing rice wine
  4. Prepare light soy sauce
  5. Take Searing ribs:
  6. Get cooking oil (any is fine depending on your preference)
  7. Prepare large white or red onion, chopped into quarter slices
  8. Prepare spring onions, roughly chopped
  9. Prepare green parts spring onions, bias chopped
  10. Make ready Vegetables:
  11. Make ready large cloves of garlic, crushed
  12. Prepare Ginger
  13. Get fresh red chillies
  14. Make ready Chilli flakes
  15. Take large carrots, chopped into ½ inch half circles
  16. Get pickled Mustard Greens
  17. Get medium size daikon, cut into ½ inch quarter rounds, optional
  18. Take sweetcorn cobs, chopped into 8-12 pieces
  19. Take whole button mushrooms
  20. Prepare Salt and pepper for seasoning
  21. Get Hot water, enough to cover the meat and vegetables
  22. Get Watercress (optional)

I love this savoury and tangy Chinese-style soup which also appears on Vietnamese tables, a mild contrast to the other strong flavoured and complex soups of Vietnam. As the sauce begins to thicken, add some water to loosen it up while the meat cooks. Add in pork and brown the meat for about five minutes. Add water and fish sauce to a sauce pot and bring to a boil before lowering heat to a simmer and lid the pot, letting the pork braise for forty minutes to an hour.

Steps to make Pork rib soup with pickled mustard greens:
  1. Pre-marinade the pork ribs with Shaoshing rice wine and soy sauce. Let that rest for half an hour at room temperature.
  2. In the meantime prepare the vegetables and set side on a large plate. For the pickled mustard greens, trim the bottom of and then separate each of the leaves.
  3. In a large stockpot or pot on medium high heat, add cooking oil and let it heat up. Once oil is hot enough, place the pork ribs into the pot to sear the meat. Sear the meats on all side. When the meat has seared add the onions and half amount of spring onion stalks. Using a wooden spoon, stir to coat the onions and spring onions with the rich flavours at the bottom of the pot.
  4. Add garlic, ginger and stir for about a minute, then fresh chillis, chill flakes and mix. Now add the carrots into the pot and stir for 30 seconds.
  5. Add the bottoms of the pickled mustard greens, green part and the remaining spring onion stalks, daikon (optional) and stir together. Into the pot add liquid from the mustard greens and give it another stir. Pour in hot boiling water and fill the pot to the top, until the meat and vegetables are fully covered. Cover with a lid.
  6. Bring to a boil and skim scum off the impurities coming from the meat. This will give the soup a more refined taste. Turn the heat to medium low and cover again. Let it simmer for 20 to 30 minutes to ensure all of the rich flavours come together. Simmer until the pork rib become tender and daikon is soft.
  7. Place the sweet corn on the outer edges of the pot, let the soup simmer for another 20 minutes and cover. Then add the watercress (optional) using a wooden spoon to push it into the soup.
  8. Finally add the button mushrooms, cover again and let it simmer for a further 5 minutes.
  9. In a serving bowl, add one or two pieces of pork rib, sweet corn and mustard greens. Then using ladle scoop the other vegetables and the soup into the bowl. Serve and eat immediately while hot. This can also be served with a bowl of rice on the side.

Add in pork and brown the meat for about five minutes. Add water and fish sauce to a sauce pot and bring to a boil before lowering heat to a simmer and lid the pot, letting the pork braise for forty minutes to an hour. After braising, add in the mustard greens and chilis. The greens with leech out a lot of water, creating a meaty, sour soup. The soup is made by boiling pork bones and pickled mustard green.

So that’s going to wrap this up for this special food pork rib soup with pickled mustard greens recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!