Corn and Pork Rib Soup

Blanched pork ribs browned with ginger, then simmered with corn and carrot until tender. Use a clay pot or an iron pot.

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Method

6 clear steps

1
Cut the large scallion into 3–4 cm sections and smash them lightly with the back of the knife. Chop the corn into small pieces, cut the carrot into rolling wedges, peel and thickly slice the ginger, and chop the ribs into small pieces.
2
Put the ribs in cold water with the scallion, ginger and 10 ml cooking wine. Bring to a boil over high heat, skim off the foam, then lift out the ribs and drain.
3
Heat 10 ml oil in the pot. Fry the ginger slices and ribs until the ribs are lightly golden, add 10 ml vinegar, and keep stir-frying for 1 minute.
4
Pour in 1000 ml boiling water all at once and do not add more later. Bring to a boil over high heat.
5
Add the corn and 4 g black pepper, cover, and simmer on low heat for 20 minutes. Add the carrot, cover, and simmer on low heat for another 40 minutes, until the pork is tender and no pink remains.
6
About 3 minutes before serving, season with 10–15 g salt to taste, depending on how much soup is left. Sprinkle with chopped spring onion and serve.

China

Blanched pork ribs browned with ginger, then simmered with corn and carrot until tender. Use a clay pot or an iron pot.

Loading kitchen…

6 clear steps

1
Cut the large scallion into 3–4 cm sections and smash them lightly with the back of the knife. Chop the corn into small pieces, cut the carrot into rolling wedges, peel and thickly slice the ginger, and chop the ribs into small pieces.
2
Put the ribs in cold water with the scallion, ginger and 10 ml cooking wine. Bring to a boil over high heat, skim off the foam, then lift out the ribs and drain.
3
Heat 10 ml oil in the pot. Fry the ginger slices and ribs until the ribs are lightly golden, add 10 ml vinegar, and keep stir-frying for 1 minute.
4
Pour in 1000 ml boiling water all at once and do not add more later. Bring to a boil over high heat.
5
Add the corn and 4 g black pepper, cover, and simmer on low heat for 20 minutes. Add the carrot, cover, and simmer on low heat for another 40 minutes, until the pork is tender and no pink remains.
6
About 3 minutes before serving, season with 10–15 g salt to taste, depending on how much soup is left. Sprinkle with chopped spring onion and serve.