How to Make Favorite Pork rib soup with pickled mustard greens

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The ingredients needed to make Pork rib soup with pickled mustard greens:

1. Take Pork rib seasoning:
2. Make ready 750 g Pork Ribs
3. Take 2 tablespoons Shaoshing rice wine
4. Make ready 2 tablespoon light soy sauce
5. Prepare Searing ribs:
6. Prepare 2 tablespoons cooking oil (any is fine depending on your preference)
7. Make ready 1 large white or red onion, chopped into quarter slices
8. Take 2 stalks spring onions, roughly chopped
9. Make ready 2 green parts spring onions, bias chopped
10. Prepare Vegetables:
11. Take 3 large cloves of garlic, crushed
12. Get 4 slices Ginger
13. Get 4 fresh red chillies
14. Make ready 1 teaspoon Chilli flakes
15. Prepare 2 large carrots, chopped into ½ inch half circles
16. Take 1 packet pickled Mustard Greens
17. Make ready 1 medium size daikon, cut into ½ inch quarter rounds, optional
18. Prepare 2 sweetcorn cobs, chopped into 8-12 pieces
19. Get Handful whole button mushrooms
20. Take Salt and pepper for seasoning
21. Get Hot water, enough to cover the meat and vegetables
22. Get Watercress (optional)

Glutinous rice cakes are simmered with pork and pickled mustard greens. Natural pickles are a new thing to me! I've always pickled with vinegar in the past and was under the impression that that was the only way pickles are made. Chef Deuki Hong Shares the Secret to His Korean Short Rib Recipe.

Steps to make Pork rib soup with pickled mustard greens:

1. Pre-marinade the pork ribs with Shaoshing rice wine and soy sauce. Let that rest for half an hour at room temperature.
2. In the meantime prepare the vegetables and set side on a large plate. For the pickled mustard greens, trim the bottom of and then separate each of the leaves.
3. In a large stockpot or pot on medium high heat, add cooking oil and let it heat up. Once oil is hot enough, place the pork ribs into the pot to sear the meat. Sear the meats on all side. When the meat has seared add the onions and half amount of spring onion stalks. Using a wooden spoon, stir to coat the onions and spring onions with the rich flavours at the bottom of the pot.
4. Add garlic, ginger and stir for about a minute, then fresh chillis, chill flakes and mix. Now add the carrots into the pot and stir for 30 seconds.
5. Add the bottoms of the pickled mustard greens, green part and the remaining spring onion stalks, daikon (optional) and stir together. Into the pot add liquid from the mustard greens and give it another stir. Pour in hot boiling water and fill the pot to the top, until the meat and vegetables are fully covered. Cover with a lid.
6. Bring to a boil and skim scum off the impurities coming from the meat. This will give the soup a more refined taste. Turn the heat to medium low and cover again. Let it simmer for 20 to 30 minutes to ensure all of the rich flavours come together. Simmer until the pork rib become tender and daikon is soft.
7. Place the sweet corn on the outer edges of the pot, let the soup simmer for another 20 minutes and cover. Then add the watercress (optional) using a wooden spoon to push it into the soup.
8. Finally add the button mushrooms, cover again and let it simmer for a further 5 minutes.
9. In a serving bowl, add one or two pieces of pork rib, sweet corn and mustard greens. Then using ladle scoop the other vegetables and the soup into the bowl. Serve and eat immediately while hot. This can also be served with a bowl of rice on the side.

I've always pickled with vinegar in the past and was under the impression that that was the only way pickles are made. Chef Deuki Hong Shares the Secret to His Korean Short Rib Recipe. Pickled mustard greens give added flavour and texture. Thinly sliced pork is simmered with slices of glutinous rice cakes in water, Shaoxing wine, sugar and vinegar. Pickled mustard greens give added flavour and texture.

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