Chinese Watercress Soup with Pork Ribs (Sai Yeung Choy Tong)
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 40 mins
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Servings
8
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Calories
106 kcal
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Cuisine
Chinese
Chinese Watercress Soup with Pork Ribs (Sai Yeung Choy Tong)
Description
The recipe begins by blanching pork rib pieces briefly in boiling water, then rinsing to remove impurities for a clearer broth. The cleaned ribs are then simmered with smashed ginger slices in a larger amount of water over low heat for 90 minutes, gently extracting a delicate pork flavor without clouding the broth. After that, salt is added and the soup simmered another 30 minutes.
Watercress, trimmed of tough stems and thoroughly washed, is stirred into the finished broth, providing a bright and slightly peppery contrast to the savory pork base. The soup uses minimal seasoning aside from salt and white pepper to keep the flavor delicate and true to Cantonese style. Soy sauce is offered at serving for additional seasoning if desired.
This broth results in a light, clear soup with tender pork rib morsels balancing the fresh herbal bite of watercress—ideal for a light meal or starter. The method focuses on simmering gently to preserve clarity and subtle flavors.
Ingredients
- 1½ pounds pork rib tips cut into 2- to 3-inch pieces, or ribs
- 5 lices ginger (⅛-inch thick and smashed)
- 8 cups water
- 1 to 2 watercress per your personal preference; each bunch is about 8 ounces, bunches
- 1¼ teaspoon salt or to taste, sea salt
- white pepper to taste
- soy sauce to serve
Instructions
- First, blanch the ribs. In a large pot, bring 6 cups of water to a boil. Add the pork ribs. Bring the water back up to a simmer, and after 2 minutes, turn off the heat. Drain and wash the ribs clean under running water. This step is important––it keeps your broth clear and clean tasting.
- Put the blanched pork ribs, smashed ginger slices, and 8 cups of water in a clean pot. Bring the water to a boil, and immediately turn the heat down to low. Simmer for 90 minutes, covered. Cantonese soups require low heat for a delicate favor and clear broth. Check on the soup periodically to make sure it is lightly simmering, but not boiling.
- In the meantime, prepare the watercress by trimming off the large tough stems, and washing thoroughly in water 2-3 times.
- After 90 minutes, stir in 1¼ teaspoons of salt, cover, and simmer for another 30 minutes.
- After 30 minutes, give your soup a quick stir, and use a fine-mesh strainer to remove any floating particles. Next, use a ladle to skim off the excess grease that is floating at the top of the soup. Stir in the watercress, cover, and bring up to a simmer. Then lower the heat and cook the soup for 15-30 minutes. I personally like to simmer the watercress soup for 30 minutes at this stage, so the soup takes on that distinctive watercress flavor. Though keep in mind that the watercress will not be as vibrant. Feel free to adjust the cooking time based on your preference.
- Season to taste with salt and white pepper. Serve the soup with a hot bowl of rice and a small dish of light soy sauce as a dipping sauce for the pork. After cooking in the soup for so long, the ribs are melt-in-your-mouth tender and perfect with a little soy sauce. You can enjoy this classic Chinese Watercress Soup the way Cantonese families tend to serve it––as the first course of a meal, but it also makes a great, simple one-pot meal for a cold day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 411mg | 17% |
| Potassium | 181mg | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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