Corn and Pork Rib Soup
When it comes to enjoying soup, Corn and Pork Rib Soup is a must-try. The pork ribs are tender and flavorful, perfectly balanced with just the right amount of fat. After savoring the delicious meat, you’re left with a slender bone, adding to the experience.
The ribs, slow-cooked until they are incredibly tender, pair wonderfully with the crisp and sweet taste of fresh corn. This combination makes the broth both aromatic and irresistibly delicious. Sip a few mouthfuls of the clear, sweet soup and enjoy a piece of the fall-off-the-bone meat—pure bliss in a bowl.
INGREDIENTS
- 500 grams (about 1 pound) pork ribs
DIRECTIONS
Ask the butcher to chop the ribs into inch-long pieces. Soak them in clean water for half an hour to remove any blood. Change the water two to three times during this process.
Rinse the soaked ribs thoroughly.
Place the ribs in cold water, add ginger slices, green onion segments, and cooking wine, and bring to a boil.
Once the water boils, skim off any foam from the surface and remove the ribs.
After soaking and blanching, the ribs are clean. This ensures the soup will be free of any fishy taste or impurities.
Fill the pot with fresh water, add the ribs and ginger slices, cover with a lid, bring to a boil over high heat, then reduce to low heat and simmer for about forty minutes.
While simmering the ribs, cut the corn into small pieces and chop the carrot into small chunks.
After forty minutes, the broth should turn white and the aroma will fill the air.
Add the corn and carrot, cover with the lid, and continue to simmer for another 30 minutes.
After half an hour, the corn and carrot should be cooked. Season with salt and white pepper.
Tips:
If you prefer a stronger flavor and find the ribs not flavorful enough, add salt when adding the corn. Remember to use salt in moderation for a healthier option.
Garnish with some chopped green onions, and you're ready to enjoy a big bowl of soup and hearty ribs.