Radish Pork Rib Soup
蘿蔔排骨湯
A delicious radish pork rib soup that tastes like home—simple to make and so yummy! Especially in a snowy place like Pittsburgh, drinking a bowl of this soup in winter is pure bliss!
- servings
- 👥 5 servings
- time
- ⏱ 50 min
- Cuisine
- 🍽 Taiwanese
by @little_taipei · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 1 boxpork rib pieces
- 1daikon radish
- 4 slicesginger
- to tasterice wine
- to tasteolive oil
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 210 kcal
- protein
- 14.5 g
- fat
- 14 g
- carbohydrate
- 6.5 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Place the pork rib pieces in a pot with cold water and heat until bubbling and scum floats to the top.
- 2
Prepare the daikon radish and peel it—if the skin is thick, peel off an extra layer or two—then cut into your preferred shape. I cut them into round slices because I think the texture is better, but you can also cut them into small cubes!
- 3
Once scum rises from the pork rib pieces, scoop them out and set aside.
- 4
You can use a mesh strainer to scoop out the pork ribs, then rinse them briefly with cold water.
- 5
Add a little olive oil, then turn the heat to medium-high to heat the pan.
- 6
Add the pork rib pieces to the pan and stir-fry until golden brown; you can stir-fry them with sliced ginger here!
- 7
Once the pork ribs are stir-fried until golden, add rice wine to remove gameiness, which also makes the soup extra fragrant while cooking!
- 8
Transfer the pork ribs into a soup pot, turn to high heat, and bring to a boil!
- 9
Add the sliced daikon radish, cover with the lid, and simmer over low heat for 50 minutes.
- 10
Finally, season with salt or chicken bouillon powder, and it's done!
- 11
If you like cilantro, feel free to garnish with cilantro when serving😋
