Pork rib soup with pickled mustard greens. Pork rib soup with pickled mustard greens. Pork rib soup with pickled mustard greens is one of my husband's favourite winter dish to eat. It's very homely and super comforting to eat.

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. Once oil is hot enough, place the pork ribs into the pot to sear the meat. You can have Pork rib soup with pickled mustard greens using 22 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Pork rib soup with pickled mustard greens

It's of Pork rib seasoning:.
You need 750 g of Pork Ribs.
You need 2 tablespoons of Shaoshing rice wine.
Prepare 2 tablespoon of light soy sauce.
Prepare of Searing ribs:.
You need 2 tablespoons of cooking oil (any is fine depending on your preference).
You need 1 of large white or red onion, chopped into quarter slices.
Prepare 2 stalks of spring onions, roughly chopped.
Prepare 2 of green parts spring onions, bias chopped.
You need of Vegetables:.
It's 3 of large cloves of garlic, crushed.
You need 4 slices of Ginger.
Prepare 4 of fresh red chillies.
It's 1 teaspoon of Chilli flakes.
You need 2 of large carrots, chopped into ½ inch half circles.
You need 1 packet of pickled Mustard Greens.
You need 1 of medium size daikon, cut into ½ inch quarter rounds, optional.
Prepare 2 of sweetcorn cobs, chopped into 8-12 pieces.
Prepare Handful of whole button mushrooms.
You need of Salt and pepper for seasoning.
Prepare of Hot water, enough to cover the meat and vegetables.
Prepare of Watercress (optional).

Sear the meats on all side. Here is how you achieve that. 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.

Pork rib soup with pickled mustard greens instructions

Pre-marinade the pork ribs with Shaoshing rice wine and soy sauce. Let that rest for half an hour at room temperature..
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..
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..
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..
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..
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..
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..
Finally add the button mushrooms, cover again and let it simmer for a further 5 minutes..
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..

Pork Rib Soup with Pickled Mustard Greens. 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. 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.