Thai · Dinner
Clear Pork Rib Soup With Pickled Greens
A light Thai broth built from bone-in pork ribs simmered with garlic, white pepper and daikon until clean and clear, finished with pickled mustard greens for tang, scallion and cilantro for freshness, and fish sauce. Served hot as a simple soup.
$4
15 minsPrep
90 minsCook
105 minsTotal
EasyLevel
Nutrition per serving
376Calories
35.2gProtein
22.3gFat
9.1gCarbs
2.8gSugar
2.1gFiber
1612mgSodium
122mgChol
8.6gSat Fat
720mgPotassium
59mgCalcium
2.3mgIron
0.8mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Rinse the bone-in pork ribs under cold water and pat dry. Smash the garlic cloves with the flat of a knife.
2
Boil
Bring water to a rolling boil in a medium pot over high heat, about 5 minutes, then add the pork ribs. Once boiling, skim grey foam for 2 to 3 minutes until the broth looks clean.
3
Simmer
Add garlic and daikon to the pot, lower heat to low, cover partially and simmer 75 minutes until pork pulls easily from bone and broth tastes clean, not greasy.
4
Plate
Stir in fish sauce, white pepper and salt. Add pickled mustard greens and simmer 3 minutes. Ladle into a deep bowl, scatter scallion and cilantro over top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g bone-in pork ribs, cut into short pieces
- 6 cloves6 cloves garlic
- 7 oz200g daikon
- 4 oz114g pickled mustard greens
- 4 cups960ml water
- 2 tsp2 tsp fish sauce
- 1/2 tsp1/2 tsp white pepper
- 22 scallion
- 2 tbsp2 tbsp cilantro leaves
- 1/2 tsp1/2 tsp salt
