Bitter Melon and Pork Rib Soup
ID: 04fce250...
This Cantonese-style bitter melon and pork rib soup is simmered with soybeans and pickled mustard greens, resulting in a broth that is savory with a sweet aftertaste. It is not only effective at cutting through richness but is also a delicious dish for cooling down and reducing internal heat during the summer.
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🍳 Cooking Flow
Clean the pork ribs and blanch them in cold salted water over low heat, then remove them from the center of the boiling water and set aside. → Soak the soybeans, wash and slice the pickled mustard greens, and remove the seeds/pith from the green bitter melon before cutting it into chunks. → Place the pork ribs, soybeans, pickled mustard greens, bitter melon, ginger slices, rice wine, and rock sugar into a pot of hot water. → Bring to a boil over high heat, then reduce to low, cover, and simmer for 35-40 minutes. → Before turning off the heat, season with salt and white pepper, and boil for another 1-2 minutes to finish.
Cooking Steps
Brief Cooking Order
Clean the pork ribs and blanch them in cold salted water over low heat, then remove them from the center of the boiling water and set aside. → Soak the soybeans, wash and slice the pickled mustard greens, and remove the seeds/pith from the green bitter melon before cutting it into chunks. → Place the pork ribs, soybeans, pickled mustard greens, bitter melon, ginger slices, rice wine, and rock sugar into a pot of hot water. → Bring to a boil over high heat, then reduce to low, cover, and simmer for 35-40 minutes. → Before turning off the heat, season with salt and white pepper, and boil for another 1-2 minutes to finish.
Introduction
This Cantonese-style bitter melon and pork rib soup is simmered with soybeans and pickled mustard greens, resulting in a broth that is savory with a sweet aftertaste. It is not only effective at cutting through richness but is also a delicious dish for cooling down and reducing internal heat during the summer.
Step 1
Rinse the purchased pork ribs thoroughly (repeat 2-3 times). Prepare a pot of cold water with a pinch of salt, add the ribs, and slowly bring to a boil over medium heat to draw out impurities.
Step 2
Once the water is at a rolling boil, remove the ribs directly from the center of the pot where there is less surface foam; this keeps them clean without needing a second rinse.
Step 3
Wash the soybeans thoroughly and soak them in water for about 15 minutes.
Step 4
Wash the pickled mustard greens well (2-3 times). Cut off and keep the heart of the greens, and slice the remainder into strips about the width of a thumb.
Step 5
Trim the ends of the green bitter melon, halve it lengthwise, use a spoon to scrape out the seeds and pith, then slice into chunks about the width of a thumb.
Ingredients List
Important Notes
Pork ribs must be added to cold water with salt and cooked over medium heat to thoroughly release the blood and impurities from the bones. ⚠️
Removing blanched ribs from the center of the boiling water prevents them from picking up surface scum, eliminating the need for a second rinse and preserving the meat's original flavor and sweetness. 💡
Including the reserved heart of the pickled mustard greens while simmering adds layers of sweet and tangy flavor to the broth. 🍳
Green bitter melon is the best choice for this soup, as it provides a refreshing, pleasant aftertaste and excellent heat-clearing benefits. 👥
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