Ingredients
- 5 scallions
- 1 onion
- 2 red chilli
- 100g ginger
- 6 garlic cloves
- 60ml light soy sauce
- 250 ml Chinese cooking wine
- 55g caster sugar
- 4 litres water
- 2kg pork ribs
To finish the soup
- 200g rice noodle soaked and fried in a little chilli and garlic
- 1 tablespoon ginger shredded fine
- 2 tablespoons soy sauce
- 1 Pak choi
- / few leaves of Chinese cabbage
- 1 green chilli
- 3 scallions
- Mint and coriander to garnish
Method
- In a large pan, place all ingredients except the ribs and bring to the boil.
- Add the pork, reduce the heat and cook for 30mins.
- Remove from the heat and cover with a lid and leave to infuse.
- Remove the pork from the stock and pick off the meat.
- Strain the stock to get clear liquid.
To finish the soup
- Place the picked pork meat in the bowls with some rice noodles
- Lightly fry off the pak choi and cabbage with scallions and chilli
- Place into bowls and pour over the hot stock.
