Pork ribsCut into small pieces; back ribs preferred but spare ribs work fine~2-2.5 lbest.
Oil~2 tbspest.
GarlicMinced~4-5 clovesest.
White pepperOr black pepper~½ tspest.
Water~8-10 cupsest.
Dried shiitake mushroomsRinsed~6-8est.
DaikonPeeled and cut~1 lbest.
Soy sauce~3 tbspest.
Oyster sauce~2 tbspest.
Golden Mountain sauceOr substitute with Maggie seasoning or extra soy sauce~1 tbspest.
Black soy sauce
Or dark soy sauce, for color and richer flavor
~1 tbspest.
Carrots~3est.
Cabbage~¼ headsest.
Chinese broccoliOr broccolini or other cruciferous vegetables if not available~4-5 oz gest.
Steps
1
Prepare the pork ribs by cutting them into small individual pieces between the bones. Back ribs are preferable for more even pieces. Ensure all pieces are roughly the same size for even cooking. Meanwhile, prepare the other ingredients: peeled and cubed daikon, rinsed dried shiitake mushrooms, carrots, cabbage, Chinese broccoli, and minced garlic.
2
Heat oil in a large pot and sauté the minced garlic and white pepper until fragrant. If pressed for time, you can skip this step and add raw ingredients directly to the soup.
3
Add the pork ribs to the pot and stir to keep the garlic from sticking to the bottom. Pour in water to cover the ingredients.
4
Add the dried shiitake mushrooms and daikon, which will hydrate and infuse the broth with flavor and natural sweetness during the long simmer. Season with soy sauce, oyster sauce, Golden Mountain sauce, and black soy sauce. Stir well and bring to a simmer.
5
Simmer the pork ribs for 30 to 40 minutes until fork-tender. The exact time depends on the size of your pieces; test by piercing with a fork—if it goes through easily, the meat is ready.
6
Once the pork is tender, remove the mushrooms with tongs, squeeze out excess liquid, and slice them (discard the tough stems). Skim any scum or excess fat from the surface if desired.
7
Add the carrots, cabbage, and Chinese broccoli to the pot. Simmer for about 10 minutes until the vegetables are tender. Return the sliced mushrooms to the soup.
8
Taste the soup and adjust seasoning as needed. Long simmering evaporates water, so recheck the salt and soy sauce balance. Since this is typically eaten with rice, you can season it a bit stronger than if eaten alone. No sugar needed as the pork, daikon, and vegetables provide natural sweetness.
9
Serve in bowls, making sure each portion includes pork, vegetables, and broth. Serve alongside rice. Start by sipping some of the flavorful broth to complement your meal. To eat the bone-in ribs, simply bite off the meat and spit out the bones—if cooked properly, the tender meat should separate easily.
PrimedTableBETA
