Pork rib soup with daikon
Taiwanese pork rib soup with daikon, carrots, and sweet corn. My family recipe gives you fall-off-the-bone ribs in a light, clear, gently sweet broth.
Servings: 8 servings
Ingredients
- 1.5 lb pork spare ribs or baby back ribs (ask the butcher to cut the rack crosswise through the bones into 1.25-inch-wide strips)
- 1 lb daikon peeled and cut into 1.5 to 2-inch chunks
- 1 lb carrots cut into 1.5 to 2-inch chunks
- 0.25 oz ginger 2 thin slices
- 3 medium year sweet corn on the cob fresh or frozen, cut or broken into roughly 2-inch sections
- 3 tbsp goji berries
- 5 cups room temperature water
- 1.5 tsp coarse sea salt or to taste
- 2 tbsp Taiwanese michu cooking wine or Japanese mirin, optional
- Sprinkle Cilantro leaves or diced green onions
Instructions
- Cut the ribs: Ask the butcher to cut the rack crosswise through the bones, from about 2.5 inches wide to 1.25 inch- wide strips. At home, slice between the bones to separate the rack into individual riblets, about 3 inches long.
- Parboil the ribs: Bring a large pot of water to a boil. Add the ribs and parboil over medium-high heat for 3 minutes. Drain and discard the cooking water. Rinse the ribs under room temperature running water for about 1 minute to remove any loose scum, then drain well.
- Prepare the vegetables: Peel the daikon and cut it into 1.5 to 2-inch chunks. Cut the carrots into similar-sized chunks. Cut or break each ear of corn into roughly 2-inch sections.
- Pressure cook: Add the ribs, daikon, carrots, ginger, corn, goji berries, and 5 cups of water to the pressure cooker. Close the lid and set the steam-release valve to Sealing. Cook on High Pressure for 30 minutes.
- Release the pressure: When the cooking time is complete, allow the pressure to release naturally for 15 minutes. Press Cancel, then carefully turn the steam-release valve to Venting to release the remaining pressure. Open the lid after the pressure pin drops.
- Season the soup: Select Sauté and adjust to More or High. Bring the soup back to a gentle boil, about 5 minutes. Stir in the salt and cooking wine, if using. Gently simmer for 3 minutes, then press Cancel.
- Garnish and serve: Ladle the soup into serving bowls and garnish with cilantro or green onions. Serve hot or warm as a side soup.
Video
Notes
- Slow cooker method: After parboiling and rinsing the ribs, add them to the slow cooker with the daikon, carrots, ginger, corn, goji berries, and water. Cover and cook on Low for 6 to 7 hours. The ribs should be tender, and the vegetables should be easily pierced with a chopstick while still holding their shape. Switch the slow cooker to High and cook for about 3 minutes to cook away the raw alcohol taste. Garnish with cilantro or green onions before serving.
- Make-ahead and storage: Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days. For longer storage, divide the soup into individual portions and freeze. The pork ribs, carrots, and daikon all freeze well. To reheat from frozen, transfer one portion to a saucepan and warm it over medium heat, lowering the heat once the soup begins to simmer. Heat gently until hot throughout.
Nutrition
Serving: 1serving | Calories: 173kcal | Carbohydrates: 11g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 586mg | Potassium: 448mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9485IU | Vitamin C: 16mg | Calcium: 56mg | Iron: 1mg
