Pork Spare-ribs Turnip Soup

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One trick to make good soup is to blanch the pork for 5-10 minutes and skim off fat and foam forming on the top.

  • 3 cup Water (more if needed)
  • 3/4 tsp Salt, or to taste
  • Pinch of white pepper powder
  • 1 tbsp Scallion, chopped (optional)
  1. Wash and chop up pork spareribs into inch pieces. Blanch in boiling water and rinse in cold water. Peel turnip, wash and cut at an angle into smaller chunks.

  2. Place pork spareribs, shredded ginger and rice wine in the cooking pot of an electric pressure cooker. Pour in water and lock lid in place. Select the program for meat or use it according to manufacturer's directions. The pressure cooker must never be filled more than 2/3 full, the unused space is needed to produce pressure.
  3. After cooking, the cooker automatically enters the "keep warm" status. Do not open the pressure cooker until the internal pressure has been reduced. Transfer the pork with soup in a large pot. Add in turnip chunks. Set the pot on medium heat and cook for about 20 minutes. Season the soup with the salt and pepper. Garnish with chopped scallions if desired.


pigpigscorner 5/1/09 21:49

This is one of my favourite soups! Always reminds me of my grandma's cooking.

Angie  6/1/09 13:11

Oh yeh, one of the soups my mom loves to cook for the whole winter, but usually with lotus roots.

Anonymous 6/4/09 11:19

how can this recipe be right? 300 grams (0.7 lbs of pork, but only 3 cups of water? no way! too little water. you'll end up with a stew.

Angie's Recipes 6/4/09 12:21

@Anonymous, Since I have used a pressure cooker (5-cup in volume, I added the water to the 3-cup mark, more or less;) to prepare the pork, so all the liquid would be reserved. Moreover the turnips added more water to the soup.
However, I would measure the exact volume next time.
Thank you for bringing this to my attention.


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