Thai · Dinner
Pork and Preserved Radish Soup
A Thai home-style soup of pork rib pieces simmered in a light peppery broth with preserved radish, garlic, and cilantro root, finished with white pepper and scallion. The preserved radish lends salty, faintly sweet depth while the pork stays tender from a long gentle simmer. Served hot as a light course.
$4
12 minsPrep
45 minsCook
57 minsTotal
EasyLevel
Nutrition per serving
301Calories
27.4gProtein
17.8gFat
8.2gCarbs
2.8gSugar
1.1gFiber
2412mgSodium
99mgChol
6.4gSat Fat
502mgPotassium
48mgCalcium
2.1mgIron
0.8mcgVitamin B12
3.8mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Cut pork into small pieces. Rinse preserved radish under cold water and slice. Crush garlic cloves and cilantro root with knife flat. Lightly crush white peppercorns.
2
Simmer
Bring stock to boil over high heat, add pork, garlic, cilantro root, and peppercorns. Return to boil, skim grey foam for 2–3 minutes until surface clears.
3
Braise
Reduce heat to low, cover loosely, and simmer 35–40 minutes until pork is fork-tender and pulls easily from bone.
4
Season
Stir in preserved radish, fish sauce, and salt; simmer uncovered 5 minutes. Taste and adjust salt as needed. Ladle into bowl, top with scallion, cilantro leaves, and white pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g pork ribs, bone-in
- 56g56g preserved radish (chai po)
- 6 cloves6 cloves garlic
- 22 cilantro root (or 2 tsp cilantro stems)
- 1 tsp1 tsp white peppercorns
- 720ml720ml chicken stock
- 2 tbsp2 tbsp fish sauce
- 1/2 tsp1/2 tsp salt
- 22 scallion
- 2 tbsp2 tbsp cilantro leaves
- 1/2 tsp1/2 tsp white pepper
