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The ingredients needed to prepare Pork rib soup with pickled mustard greens:
- Take Pork rib seasoning:
- Prepare 750 g Pork Ribs
- Prepare 2 tablespoons Shaoshing rice wine
- Take 2 tablespoon light soy sauce
- Take Searing ribs:
- Prepare 2 tablespoons cooking oil (any is fine depending on your preference)
- You need 1 large white or red onion, chopped into quarter slices
- Prepare 2 stalks spring onions, roughly chopped
- Get 2 green parts spring onions, bias chopped
- Get Vegetables:
- Provide 3 large cloves of garlic, crushed
- Use 4 slices Ginger
- Use 4 fresh red chillies
- Prepare 1 teaspoon Chilli flakes
- Take 2 large carrots, chopped into ½ inch half circles
- Provide 1 packet pickled Mustard Greens
- You need 1 medium size daikon, cut into ½ inch quarter rounds, optional
- Prepare 2 sweetcorn cobs, chopped into 8-12 pieces
- Get Handful whole button mushrooms
- You need Salt and pepper for seasoning
- Get Hot water, enough to cover the meat and vegetables
- Prepare Watercress (optional)
Instructions to make Pork rib soup with pickled mustard greens:
- Pre-marinade the pork ribs with Shaoshing rice wine and soy sauce. Let that rest for half an hour at room temperature.
- In the meantime prepare the vegetables and set side on a large plate. For the pickled mustard greens, trim the bottom of and then separate each of the leaves.
- In a large stockpot or pot on medium high heat, add cooking oil and let it heat up. Once oil is hot enough, place the pork ribs into the pot to sear the meat. Sear the meats on all side. When the meat has seared add the onions and half amount of spring onion stalks. Using a wooden spoon, stir to coat the onions and spring onions with the rich flavours at the bottom of the pot.
- Add garlic, ginger and stir for about a minute, then fresh chillis, chill flakes and mix. Now add the carrots into the pot and stir for 30 seconds.
- Add the bottoms of the pickled mustard greens, green part and the remaining spring onion stalks, daikon (optional) and stir together. Into the pot add liquid from the mustard greens and give it another stir. Pour in hot boiling water and fill the pot to the top, until the meat and vegetables are fully covered. Cover with a lid.
- Bring to a boil and skim scum off the impurities coming from the meat. This will give the soup a more refined taste. Turn the heat to medium low and cover again. Let it simmer for 20 to 30 minutes to ensure all of the rich flavours come together. Simmer until the pork rib become tender and daikon is soft.
- Place the sweet corn on the outer edges of the pot, let the soup simmer for another 20 minutes and cover. Then add the watercress (optional) using a wooden spoon to push it into the soup.
- Finally add the button mushrooms, cover again and let it simmer for a further 5 minutes.
- In a serving bowl, add one or two pieces of pork rib, sweet corn and mustard greens. Then using ladle scoop the other vegetables and the soup into the bowl. Serve and eat immediately while hot. This can also be served with a bowl of rice on the side.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful bacteria from growing and spreading. It is possible to take some steps to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food like meat, poultry and vegetables After going to the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you will want to wash them thoroughly.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods like fish, poultry and veggies may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, fruit and bread. That is because these types of food will not be cooked before you eat them, so any bacteria that get onto the food won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw fish or meat and shop at the bottom shelf of this fridge, where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the label
It’s very important to read food labels to be sure everything you’re likely to use was stored properly (according to any storage instructions) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the tag that say how long you can keep the food and whether it needs to go in the refrigerator.
This sort of food often has special packaging to help keep it fresh for more. But it will go off quickly once you’ve opened it. That is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. For example, you might see’eat within two days of launching' on the label. Use by dates
You should not use any food after the’use by' date even when the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t mean that the food will probably be harmful, but its own flavour, texture or colour might start to deteriorate.
An exception to this can be eggs, that have a best before date of no more than 28 days after they are laid. Following this date that the caliber of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and could make you sick.
If you plan to use a egg after its best before date, be certain that you only use it in dishes where it will be fully cooked, so that both yolk and white are strong, such as in a cake or as a hard-boiled egg.
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