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INGREDIENTS
:
- 1½ to 2 lb pork spareribs, or any bony cuts, cut into 1½-2 inch pieces
-
6-8 cups water
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1 tsp sugar
-
2 star anise
- 2 cinnamon stick, 2 inches
each
-
1 inch ginger, peeled, crushed
- 6-8 black
peppercorns
- 4-6 cloves
-
2 large onions, quartered
- 2 bay leaves
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2 med carrots, cut 1 inch lengths
- 3 med
potatoes, peeled, quartered
-
½ small head of cabbage, cut into 2 inch pieces
-
6-8 green beans, cut into 1½
inch lengths
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2-3 sprigs cilantro, leaves only
-
salt
Cook's Note :
For a fat-free soup,
cook the pork ribs/bones with whole spices and seasoning ahead of time. Let it
cool completely and refrigerate. Remove the fat layer that forms on top. Add
carrots and potatoes, bring it to a boil. When par cooked, add cabbage and
greens bean, reduce heat and simmer until just done, not too soft or mushy. |
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To Prepare :
- In a stockpot, add water, spareribs, star anise,
cinnamon sticks, cardamoms, ginger, black peppercorns, cloves, onions and bay
leaves
- Add 1 tsp sugar, salt to taste
-
Bring to a boil, reduce heat to med, simmer uncovered 40-50 mins,
skim
occasionally to remove excess oil and any froth that forms on top
-
Add carrot, potatoes, continue to simmer
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When potatoes and carrots are par cooked, add cabbage and green
beans, simmer
until just done, but not too soft or mushy, turn off heat
-
Using tongs, remove cinnamon sticks and other whole spices, if
you wish
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Garnish with cilantro, serve soup as a starter or as a main
course with
steamed rice, and
if preferred a side of
hot chili sauce
Variation : Growing up, Dad also made a variation of this soup
- using
canned Corn Beef or Spam. Just boil all spices, onions, potatoes, carrots in 6-8
cups of store-bought chicken stock. When the veggies are almost cooked, add 2
cans of Corn Beef or Spam cut into inch cubes, simmer 2 mins and you have a quick and easy
soup! Kids love it too!
P.R.
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