Pork and Corn Soup
A delicious and authentic soups and broths recipe for Pork and Corn Soup, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb (450 g) pork ribs (cut to single riblets)
- • 1 tablespoon Shaoxing wine
- • 2 spring onions (white part cut to 2” (5 cm pieces) and green part thinly sliced)
- • 1 thumb ginger (sliced)
- • 1 ear corn on the cob
- • 1 large carrot (sliced to bite-size pieces)
- • 1/2 teaspoon salt (or to taste)
- • 1/4 teaspoon white pepper
- • Drizzle of sesame oil (if preferred (Optional))
- • 1 tablespoon light soy sauce
- • 1 teaspoon Chinkiang vinegar
- • 1 teaspoon sesame oil
- • 1/4 teaspoon sugar
Preparation Steps
Rinse the pork ribs with running tap water, then transfer to a large pot. Add 8 cups of cold tap water. Cook over medium-high heat until boiling. Skim off any brown foam from the top and discard it, until the broth is quite clear, 10 to 15 minutes or so.
Add the Shaoxing wine, white part of the spring onions, and ginger. When the broth is boiling, turn to medium-low heat and cover. Keep at a low boil for 1 to 1.5 hours (*Footnote 1), until the pork starts to turn tender.
Then add the corn on the cob and carrot. Taste the soup. Cover and keep at a low boil for 30 minutes or so. Check on the soup after 10 to 15 minutes. If it tastes too thin, leave the pot uncovered and keep cooking, to let some water evaporate and for the soup to taste richer. Add the salt. Skim and discard the oil from the top of the broth, if preferred. (*Footnote 2)
Adjust the seasoning with salt and white pepper. Garnish with the green part of the spring onions. Serve hot. Dip the pork ribs in the dipping sauce (if making), or simply enjoy them with a pinch of salt.