Pork Rib Soup (排骨汤)

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    50 mins

  • Servings

    6

  • Calories

    238 kcal

  • Course

    Soup

  • Cuisine

    Chinese

Pork Rib Soup (排骨汤)

A nourishing dish that's simple to prepare and lightly seasoned, Chinese pork rib soup warms both your body and heart.

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Ingredients

Servings

Blanch the ribs

  • lb pork ribs (see note 1)
  • ¾ teaspoon salt or to taste
  • 1 bulb garlic washed and unpeeled
  • 1 tablespoon whole white pepper or whole black pepper (see note 2)
  • 1 ear fresh sweet corn husks removed and cut into sections
  • 1 large carrot cut into chunks (see note 3)
  • scallions or cilantro (coriander)
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Instructions

Blanch the ribs

  1. Put pork ribs into a pot. Add cold water about 1 inch over the meat. Bring it to a boil.
  2. Skim off any foam appearing on the surface until there is no more. Take out the ribs and discard the water.

Simmer the ribs

  1. Put the ribs in the cleaned pot, then pour in 4 cups (1 liter) of hot water and add salt, the whole bulb of garlic, and peppercorns kept in a strainer or a spice bag.
  2. Bring the water to a full boil then turn the heat down to low. Cover the pot with a tight lid and leave to simmer for 35 to 40 minutes, or until the meat becomes tender.

Cook the vegetables

  1. Take out the garlic and peppercorns. Add the sweetcorn pieces and carrot chunks. Increase the heat to medium. Leave to boil with the lid on for about 10 minutes until the carrot softens.
  2. Taste the soup to decide if extra salt is needed. Garnish with chopped scallions or cilantro before dishing out to serve.

Notes

  • Bite-sized pork ribs are ideal for this dish. However, regular-size ribs work well, too. Prolong the cooking time accordingly.
  • You can use a mixture of whole white pepper and black pepper, or either one of them. Otherwise, use ¼ teaspoon of ground white pepper as a substitute and add it at the very end of the cooking process. 
  • You may use other vegetables to replace sweetcorn and carrots, such as daikon, lotus root, winter melon, kelp, etc.

Nutrition Information

Show Details
Serving 1serving Calories 238kcal (12%) Carbohydrates 4g (1%) Protein 13g (26%) Fat 19g (29%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.2g Cholesterol 64mg (21%) Sodium 366mg (15%) Potassium 271mg (8%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 2033IU (41%) Vitamin C 2mg (2%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 238 kcal

% Daily Value*

Serving 1serving
Calories 238kcal 12%
Carbohydrates 4g 1%
Protein 13g 26%
Fat 19g 29%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 0.2g 10%
Cholesterol 64mg 21%
Sodium 366mg 15%
Potassium 271mg 6%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 2033IU 41%
Vitamin C 2mg 2%
Calcium 16mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

9 reviews
Excellent

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