Simplicity is the key to this Chinese Pork Rib Soup. The simple recipe allows the savory bone broth and umami-rich seaweed to really shine.
This Chinese Pork Rib Soup includes only two essential ingredients, a rich bone broth and seaweed. Both ingredients are simple yet so distinct in its own way. These two ingredients encapsulate what makes this Chinese Pork Rib Soup recipe so exquisite.
A good bone broth is the base for every great soup. The bones add deep flavor to the broth and the collagen enhances it. In this recipe, pork spare ribs cut into riblets are the ideal choice. After a long simmer, the bones add natural sweetness and richness to the soup and the meat is fall-of-the-bone tender. I often make Chinese Pork Rib Soup whenever I have extra spare ribs from making Dim Sum Style Steamed Spare Ribs or Spare Ribs with Peking Sauce.
The other essential ingredient for this dish is seaweed. I love seaweed! It comes in so many varieties and forms, it adds umami to any dish and it's loaded with nutrients. The type I use in this Pork Rib Soup recipe is wakame seaweed. You might recognize wakame from miso soup. They're tiny dried bits of seaweed that when rehydrated, blossoms into a flavorful bite with a tender texture.
How to Make Chinese Pork Rib Soup
Begin by cleaning the pork spare ribs of impurities. Boil the pork ribs in a pot of water for 2-3 minutes. You'll see foam and impurities rise to the surface. Strain the pork ribs and wash off the impurities from each riblet. Clean the stockpot as well. This process ensures a clear broth so don't skip this step.
Return the pork ribs to the cleaned stockpot and add garlic and water. Bring to a boil then cover and reduce the heat to a simmer. Allow the pork ribs to cook until tender, about 45 minutes. The meat should come off the bone easily and cleanly.
Add wakame seaweed and let it simmer for 2-3 minutes or until it's fully reconstituted. Season with salt and white pepper to taste. It's that simple!
- 1 lb pork spare ribs, cut into riblets
- 1-2 cloves of garlic, smashed
- 1 tablespoon dried wakame seaweed
- salt, to taste
- white pepper, to taste
- Boil the pork spare ribs in a medium-sized stockpot for 2-3 minutes to draw out the impurities.
- Strain and rinse the pot and the pork ribs well. Be sure to wash them clean of impurities.
- Put the pork ribs back in the cleaned stockpot and add 4 cups of water along with garlic. Bring to a boil. Cover then lower the heat and simmer for about 45 minutes or until the pork ribs are fall-off-the-bone tender.
- Add in dried wakame and simmer until the seaweed is fully reconstituted, about 2-3 minutes
- Season with salt and white pepper to taste. Garnish with cilantro.