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Pork rib soup with pickled mustard greens
Pork rib soup with pickled mustard greens

Before you jump to Pork rib soup with pickled mustard greens recipe, you may want to read this short interesting healthy tips about Deciding on Healthy and balanced Fast Food.

Almost each and every “get healthy” and “weight loss” article you go through will tell you to skip the drive through and make all of your meals yourself. This is certainly good advice. Sometimes, though, the last thing you need is to have to make a meal from scratch. Once in a while you just want to visit the drive through while you’re on your way home and end the day. There is zero reason that you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This can be done because lots of the popular fast food spots are attempting to make their menus healthy now. Here is the way to eat healthy and balanced when you reach the drive through.

Select a drive through at a restaurant that’s known for catering to people with healthy palates. Arby’s by way of example, does not serve burgers. Instead, your options consist of roast beef and chicken sandwiches, wraps and big salads. While Wendy’s has served hamburgers for decades, they also have a lot of other healthy options like salads, baked potatoes and chili. Not all fast food locations are as unhealthy as McDonalds with its deep fried every little thing.

Common logic tells us that one sure way to get healthy and lose fat is to skip the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good plan but if you make beneficial choices, there is no reason you can’t visit your drive through from time to time. At times the thing you need most is just to have someone else do the cooking. If you decide on healthy items, the remorse usually associated with hitting the drive through shouldn’t be so bad.

We hope you got insight from reading it, now let’s go back to pork rib soup with pickled mustard greens recipe. You can have pork rib soup with pickled mustard greens using 22 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Pork rib soup with pickled mustard greens:
  1. You need Pork rib seasoning:
  2. You need 750 g Pork Ribs
  3. Take 2 tablespoons Shaoshing rice wine
  4. Provide 2 tablespoon light soy sauce
  5. Use Searing ribs:
  6. Get 2 tablespoons cooking oil (any is fine depending on your preference)
  7. Prepare 1 large white or red onion, chopped into quarter slices
  8. Take 2 stalks spring onions, roughly chopped
  9. Prepare 2 green parts spring onions, bias chopped
  10. Take Vegetables:
  11. Get 3 large cloves of garlic, crushed
  12. Get 4 slices Ginger
  13. Take 4 fresh red chillies
  14. Prepare 1 teaspoon Chilli flakes
  15. Take 2 large carrots, chopped into ½ inch half circles
  16. Use 1 packet pickled Mustard Greens
  17. Get 1 medium size daikon, cut into ½ inch quarter rounds, optional
  18. Use 2 sweetcorn cobs, chopped into 8-12 pieces
  19. Get Handful whole button mushrooms
  20. Provide Salt and pepper for seasoning
  21. Use Hot water, enough to cover the meat and vegetables
  22. Use Watercress (optional)
Steps to make Pork rib soup with pickled mustard greens:
  1. Pre-marinade the pork ribs with Shaoshing rice wine and soy sauce. Let that rest for half an hour at room temperature.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Finally add the button mushrooms, cover again and let it simmer for a further 5 minutes.
  9. 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.

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