← Nouns Cooking · Chinese

Ingredients

• 500 g pork spare ribs, cut into single riblets
• 2 corn on the cob, cut into 4 cm rounds
• 2 Carrot, cut into chunks
• 4 slices Ginger
• 2 Spring onion, whites in lengths, greens sliced
• 2 l Water
• 1 tsp Salt
• ¼ tsp White pepper
• 4 Dried Chinese red dates (jujubes, hong zao) (optional)

Method

1. Put the ribs in a pot of cold water, bring to the boil and blanch for 3 min. Drain and rinse off the scum.
2. Return the ribs to the clean pot with the ginger, spring-onion whites, red dates and the water. Bring to the boil, then cover and simmer gently for 1 hour.
3. Add the corn and carrot and simmer for 30 min more, until the meat comes easily off the bones and the broth tastes sweet.
4. Season with salt and white pepper and scatter over the spring-onion greens. Serve the soup first, then the ribs with a little soy sauce for dipping.

Tips

• Blanching first keeps the broth clear and clean-tasting.
• Serve the ribs with a dip of soy sauce, black vinegar and sesame oil (not gluten-free).

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Red House Spice