STEWED PORK RIBS RADISH COUNTRY STYLE

This is a Hakka style pork ribs with radish soup with just 2 main ingredients yet the taste is superb.  According to the Chef, Hakka people love this kind of soup for the natural flavours of the ingredients.

A simple soup yet, I could get a Thumbs Up from my hubby. He loves this soup so much with his remarks  ‘this is the kind of soup to savour and enjoy’.  His comment was 'why many cooks love to add lots of other ingredients when cooking soup when in fact soups like this is awesome'.  He is not Hakka but seems to like this Hakka style soup mainly for its simplicity.

I was lucky to get local white carrots with fresh leaves intact to make this soup. Before I added the carrot leaves, I did ask the vegetable seller if the leaves are 'edible'. He gave me a funny look and asked 'What's wrong, some people will only buy carrots with the leaves.  It has to be edible'.  Cute answer.

This soup is clear with the natural aroma and taste of white carrots that blends well with the sweetness of the ribs. It's really good, simple and easy to prepare.  

Recipe adapted from Yum Yum Magazine No.82 slightly modified

Ingredients

[serves 3 ]

300 gm pork ribs – chopped bite size pieces

2 stalks white carrots – peeled and cut wedges

800 ml water

1 tsp salt to taste

Dash of chicken stock granules or msg

Pepper to taste

1. Blanch pork ribs in hot water, drained and rinsed under running tap water to remove scums.
2. Bring water to boil in a soup pot, add in carrots together with the leaves and pork ribs.
3. Bring to boil, then lower heat to simmer for 40 minutes or until pork ribs are tender.
4. Add salt and remaining seasoning ingredients to taste.
5. Serve hot, garnish with coriander leaves.
   
   
   

I am sharing this post with Cookbook Countdown Event #18 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively