Monday, June 11, 2012

Pork Ribs and White Radish Soup


White radish, also known as daikon or white carrot is the main ingredient used in the Singaporean carrot cake is also quite good as an addition to soup. This is a simple soup using just three ingredients, yet very flavorful.

Ingredients (2 portions)
Half a large white radish, peeled and sliced into thick medallions
150g pork ribs (this one I used was the soft bones part of the ribs which can be quite fatty, you can use other parts if preferred)
3-4 red dates
1 tablespoon Shaoxing wine
Salt to taste

  1. First blanch the pork ribs in boiling water for a few minutes. Drain, rinse and set aside while you boil up 3 bowls of water again.
  2. Return the ribs to the boiling pot of water together with the sliced radish and red dates. Wait for it to come to boil again then turn down the heat to let it simmer for about 30 minutes.
  3. Add the Shaoxing wine and salt to taste just before serving.