China · Home-style
Corn and Pork Rib Soup
A clear, long-cooked broth of pork ribs, corn and carrot, seasoned with almost nothing but salt and black pepper.
This is one of the simplest soups in the Chinese repertoire and it is also the most tightly regulated: no aromatics beyond a little ginger and scallion, no stock cubes, nothing to hide behind. The ribs are blanched cold so the scum comes off in one go, and the vinegar added during the frying is there to break down the meat rather than for taste. Carrot goes in late because it disintegrates, and the salt goes in at the very end.
Ingredients
- pork ribsExact
- cooking oil10 ml
- ground black pepper4 g
- Shaoxing wine10 ml
- vinegar10 ml
- salt5 g
- boiling water1000 ml
Directions
- 1
Cut the large scallion into 3 to 4 cm lengths and bash them once with the back of the knife.
- 2
Chop the corn into small pieces.
- 3
Cut the carrot into rolling chunks.
- 4
Peel the old ginger and cut it into large slices.
- 5
Chop the fresh pork ribs into small pieces.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.