Pepper Garlic Pork Ribs Soup | 胡椒蒜头排骨汤
Pepper Garlic Pork Ribs Soup | 胡椒蒜头排骨汤
Ingredients
- 1 kg pork ribs
- 1 piece ginger, sliced, as needed
- 2 whole bulbs garlic
- 1 tablespoon white peppercorn, to 3 tablespoons, adjust to taste
- 2 tablespoons rice wine
- 1/4 cup scallions, chopped, as needed for garnish
- 1 teaspoon salt, to taste
- 8 cups water, as needed to cover ribs
Instructions
- 1
Blanch the pork ribs in a pot of boiling water for about 5-7 minutes to remove impurities and blood. Once blanched, drain the ribs and rinse them thoroughly under cold running water to clean them.
⏱️ 10 min
- 2
Heat a large pot or Dutch oven over medium heat. Add a small amount of cooking oil (if desired, though not strictly necessary if using a non-stick pot). Add the sliced ginger, whole garlic bulbs, and white peppercorns. Sauté until fragrant, about 2-3 minutes, being careful not to burn the garlic.
⏱️ 5 min
- 3
Add the rinsed pork ribs to the pot with the sautéed aromatics. Stir-fry lightly for about 3-5 minutes until the ribs are lightly browned and fragrant.
⏱️ 5 min
- 4
Pour enough water into the pot to fully cover the pork ribs. Add the rice wine. Bring the mixture to a rolling boil over high heat.
⏱️ 10 min
- 5
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 to 2 hours, or until the pork ribs are tender and the soup has developed a rich flavor and clear broth. Check occasionally and add more water if needed to maintain the desired soup volume.
⏱️ 60 min
- 6
Taste the soup and season with salt as needed. Adjust the amount of salt to your preference.
⏱️ 2 min
- 7
Ladle the hot soup into serving bowls. Garnish generously with chopped scallions before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pepper Garlic Pork Ribs Soup | 胡椒蒜头排骨汤
- 1 kg pork ribs
- 1 piece ginger, sliced, as needed
- 2 whole bulbs garlic
- 1 tablespoon white peppercorn, to 3 tablespoons, adjust to taste
- 2 tablespoons rice wine
- 1/4 cup scallions, chopped, as needed for garnish
- 1 teaspoon salt, to taste
- 8 cups water, as needed to cover ribs
Instructions
- 1
Blanch the pork ribs in a pot of boiling water for about 5-7 minutes to remove impurities and blood. Once blanched, drain the ribs and rinse them thoroughly under cold running water to clean them.
⏱️ 10 min - 2
Heat a large pot or Dutch oven over medium heat. Add a small amount of cooking oil (if desired, though not strictly necessary if using a non-stick pot). Add the sliced ginger, whole garlic bulbs, and white peppercorns. Sauté until fragrant, about 2-3 minutes, being careful not to burn the garlic.
⏱️ 5 min - 3
Add the rinsed pork ribs to the pot with the sautéed aromatics. Stir-fry lightly for about 3-5 minutes until the ribs are lightly browned and fragrant.
⏱️ 5 min - 4
Pour enough water into the pot to fully cover the pork ribs. Add the rice wine. Bring the mixture to a rolling boil over high heat.
⏱️ 10 min - 5
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 to 2 hours, or until the pork ribs are tender and the soup has developed a rich flavor and clear broth. Check occasionally and add more water if needed to maintain the desired soup volume.
⏱️ 60 min - 6
Taste the soup and season with salt as needed. Adjust the amount of salt to your preference.
⏱️ 2 min - 7
Ladle the hot soup into serving bowls. Garnish generously with chopped scallions before serving.
⏱️ 3 min