It’s almost summer, but isn’t there yet, chill is up in the air. So I decided a warm hearty soup is the best for this season. It’s made of pork ribs, carrots, potatoes and spring onion. Pork stock existence made a potentially thriving discussion on http://www.seriouseats.com/talk/2008/03/why-isnt-there-pork-stock.html (God, how can you live your life now?). I’m not trying to be racist, but, I am set out to defend the right of pork in the stocking/ saucing/ broth list with this dish.
This is how a proper pork stock is made:
Boil pork ribs with cold water. This has to be cold water, the bone will be easier to separate from the meat and the meat heat up gradually. Don’t skip! I repeat, DON’T!
Immediately when the water made bubbles and cream foams, drain and wash the ribs in tap water. This step is to eliminate all the strong ordour of the pork without letting all the juice out. Washing the ribs is for the stock to be clear. (Now, if you want to make the stock only, you can put in cold water, spoon of salt, and boil again. I like to add onion roots if the ribs are still smelly, but let’s hope yours won’t. )
If you want to make my dish (serve with rice):
Instead of boiling the meat immediately, you season the meat with salt, pinch of pepper and tiny amount of garlic powder (if you don’t have garlic powder forget it). Set aside.
Now bring the carrot to a boil (cold water, remember?), then add the potatoes. Add salt. Wait for 2 minutes then add the meat. Take out all creamy foams as it develops, then lower the heat to simmering.
Go read a book,
or add chopped tomatoes in for the look
Haft an hour later come back and add chopped spring onions.
*My 1st follower told me to play with photoshop for a better picture effect, so I did, hope it doesn’t make you feel like eating alien’s food, lol. BTW, it’s Asian, I don’t invent it sorry