I Heart Umami

Chinese pork rib soup

ChihYu Smith

This Chinese Pork Rib Soup with baby spare ribs simmered with daikon radish and carrots. Pressure-cooked to tender and ready in 30 minutes.

Let’s get started!

Cut the ribs


Slice the pork ribs into 3-inch by 1.25-inch pieces. You can also use baby back ribs. Ask a butcher to do this for you

Parboil the pork


Add ribs to boiling water and parboil them for 3 minutes. Discard the water, rinse the ribs, drain well, and set them aside.

Prep the veggies


Dice the daikon, carrots, and ginger. Break corn cobs into smaller pieces. The corn cobs add sweet flavor to the soup.

Pressure cook


Add the pork ribs, daikon, carrots, ginger, corn, goji berries, and water. Cook on high for 30 minutes. Season with salt to taste and garnish with cilantro.

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