This is a really simple recipe – all you need is time.
To achieve the white, milky colour, you need to boil the pork ribs for 5 minutes, remove from heat, then rinse with tap water. This will remove the gunk and impurities that would adulterate your soup. The total cooking time over the stove top is 3-4 hours.
I usually combine chicken bone with pork ribs. If you don’t have chicken bones, using chicken stock is fine. If you want to cook entirely with pork ribs, that is ok too. The soup will taste better with some chicken bones, but it’s still optional. I’m using Local Chicken Stock from Sasha’s Fine Foods for this recipe. They also have great quality pork bones and other amazing ingredients for our babies. Just do a search! (Remember to use my code “Budgetpantry10 for 10% off!)
Now for the veggies and other ingredients. Don’t skip the garlic! Nor the honey dates. Honey dates are my must-haves in Chinese soups as they impart a thick, savoury flavour. In fact don’t skip any of the vegetables in the recipe below.
To ensure your broth becomes milky and thick with fall-apart meat, there are two key things: choose pork ribs that have some fat, and cook your broth on a low simmer. Boiling for long hours gives you tough meat. Simmering results in meat that is fall-apart tender.
So there you have it – a super simple recipe! Have it with macaroni, rice, noodles, whatever tickles your fancy!