Go Back
Pork Spare Ribs Soup
Course: Side Dish
Cuisine: Chinese
Author: Shiokman Eddie
  • 250 g pork spare ribs cut
  • 1 tablespoon cooking oil for frying
  • 3 ginger slices
  • 2 potatoes peeled and cut
  • 5 cloves garlic skin on
  • 1.5 litres water
  • 1 tablespoon preserved soya bean paste
  • 1 tablespoon dark soya sauce
  • 1 tablespoon concentrated chicken stock
  1. In a saucepan, boil enough water to blanch the pork spare ribs for 2 minutes. Remove pork spare ribs from pot and rinse under tap water.
  2. In a pot, add some oil and stir fry the ginger slices. Add preserved soya bean paste and fry for about 30 seconds. Add in the blanched spare ribs and stir fry until evenly coated, Throw in garlic (with skin on) and stir.
  3. Pour 1.5 litres of water and stir. Add dark soya sauce and mix well.
  4. Add cut potatoes and concentrated chicken stock and bring to boil. Remove any scum from the surface of the soup.
  5. Simmer for about one hour until meat is tender.