Pork Rib Soup

Pork Rib Soup


  • 1 to 2 lb pork spareribs, or any bony cuts, cut into 1-2 inch pieces
  • 6-8 cups water
  • 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
  • 2 med carrots, cut 1 inch lengths
  • 3 med potatoes, peeled, quartered
  • small head of cabbage, cut into 2 inch pieces
  • 6-8 green beans, cut into 1 inch lengths
  • 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.



        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
  • 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
  • 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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