While drinking bone broth seems to be currently in vogue due to the popularity of the paleo diet, the Chinese have been doing so for hundreds, if not thousands of years. It is a main feature of Cantonese cuisine and is chock-full of nutrients like glucosamine, proline, glycine, calcium, magnesium and many more. These nutrients help repair your muscles and joints, grow your hair and nails, and just generally keeping you happy and healthy. If you need more convincing on its benefits, just head over to Paleo Leap.
My family always has some form or other of bone broth during dinner. In fact, my father would be quite upset if there wasn’t a bowl or two of hot soup at dinner. Having grown up drinking bone broth, I have come to love it and this is one of the things I miss most about home. The broth should ideally be simmered for at least 2-3 hours, so I rarely have the time to do this.
But today I actually did! I found a packet of corn on sale in Tesco’s and decided to buy some pork ribs and carrots to make this classic combination in Chinese cuisine. After simmering the pork ribs for over 3 hours, the cartilage of the pork was soft enough to eat and I made sure to eat it all. It’s the best part! The corn and carrots add a nice sweetness and perfectly balance the savouriness of the pork ribs.
Hopefully the pictures entice you enough to try this recipe out for yourself and I hope you will enjoy it as much as I did!
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Pork Rib Soup with Carrots and Corn
- 750g pork ribs
- 2 ears of corn
- 3-4 medium carrots
- 2L of water
- ~1 tsp salt
Blanch the pork ribs for 5-10 min and rinse. This step is essential! Blanching will remove all the scum that usually starts precipitating out when the meat is being boiled and which will make your broth look cloudy, dirty and gross. After pouring away the blanching water, I even scrubbed out as much of the scum that had stuck to the bottom and sides of the pot as I could with a spoon before rinsing the pork ribs a couple times with tap water. If you do this you will get a nice, clear soup like in the main picture.
Boil the pork ribs again with 2L of water and add cut vegetables.
Season and simmer 2-3 hours. Please don’t be afraid of salting your broth. Sufficient salt is necessary in order to bring out the many layers of flavour and you will be short changing yourself if you try to skimp on it. I recommend adding 1/2 tsp at the start and when the broth is done simmering, you can taste the broth and then add more as you see fit.
Note: The water levels in the pot will obviously diminish as you simmer and it is vital that you keep an eye on it and not let it dry out and burn. The final amount of broth you get should be about half the amount of water, i.e. 1L. A more concentrated broth will of course be more delicious 🙂