Fragrant Pork Rib Soup

Name: Fragrant Pork Rib Soup
Yield: Serves 6
Cuisine: Singaporean
Ingredients: 4 cloves garlic, crushed; 2 teaspoons chopped galangal; 3 pieces dried liquorice root; 2 sticks cinnamon; 2 dried small chillies, broken into small pieces; 2 star anise; 1 teaspoon whole white peppercorns, cracked; 1 teaspoon whole black peppercorns, cracked; 600 g pork spare ribs (on the bone), cut into 5 cm chunks; 2 litres White Pork Stock; 3 teaspoons sea salt; 2 teaspoons castor sugar; 20 ml dark soy sauce; 4 small red chillies, finely sliced; 3 tablespoons shredded coriander leaves; 2 tablespoons Vietnamese mint (laksa) leaves, torn; 8 garlic chives, finely sliced; 2 tablespoons Fried Shallot Slices

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

A restorative broth that reflects careful slow cooking punctuated with the freshness of chopped herbs and the lingering heat of chilli. This is one of my favourite late-night snacks after working a restaurant dinner service.

Ingredients

600 g pork spare ribs (on the bone), cut into 5 cm chunks
2 litres White Pork Stock

Asia
Singapore
Dinner
Snack
Soup
South East Asia

Method

Put the pork rib chunks into a large saucepan and cover with cold water. Bring slowly to the boil, skimming any rising sediment from the surface. Once they come to boil, remove the pork chunks from the pan with a slotted spoon and rinse under cold running water.

Put the blanched pork pieces in a clean large saucepan with the stock, garlic, galangal and spices. Bring slowly to the boil a