Pork and Corn Soup (猪肉玉米汤)
Chinese pork and corn soup is a comforting dish on a cold day. It features tender pork ribs, and sweet corn on the cob and carrot in a gingery broth that’s full of umami. It makes a nutritious light meal by itself, is great for cooking ahead and serving later, and is wonderful for postpartum nourishment and recovery. {Gluten-Free Adaptable}To make the dish gluten-free, use dry sherry to replace Shaoxing wine. Use tamari instead of light soy sauce, and use rice vinegar instead of Chinkiang vinegar.
Ingredients
- 1 lb (450 g) pork ribs , cut to single riblets
- 1 tablespoon Shaoxing wine
For the soup
- 2 green onion , white part cut to 2” (5 cm pieces) and green part thinly sliced
- 1 thumb ginger , sliced
- 1 ear corn on the cob
- 1 large carrot , sliced to bite-size pieces
- 1/2 teaspoon salt , or to taste
- 1/4 teaspoon white pepper
- Drizzle of sesame oil , if preferred (Optional)
For the dipping sauce (optional)
- 1 tablespoon light soy sauce
- 1 teaspoon Chinkiang vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon sugar
Instructions
- Rinse the pork ribs with running tap water, then transfer to a large pot. Add 8 cups of cold tap water. Cook over medium-high heat until boiling. Skim off any brown foam from the top and discard it, until the broth is quite clear, 10 to 15 minutes or so.
- Add the Shaoxing wine, white part of the green onion, and ginger. When the broth is boiling, turn to medium-low heat and cover. Keep at a low boil for 1 to 1.5 hours (*Footnote 1), until the pork starts to turn tender.
- Then add the corn on the cob and carrot. Taste the soup. Cover and keep at a low boil for 30 minutes or so. Check on the soup after 10 to 15 minutes. If it tastes too thin, leave the pot uncovered and keep cooking, to let some water evaporate and for the soup to taste richer. Add the salt. Skim and discard the oil from the top of the broth, if preferred. (*Footnote 2)
- Adjust the seasoning with salt and white pepper. Garnish with the green part of the green onion. Serve hot. Dip the pork ribs in the dipping sauce (if making), or simply enjoy them with a pinch of salt.
Notes
- The cooking time depends on the type of ribs you use and the thickness of the ribs. If not in a rush, cook for 1.5 hours for a more flavorful soup and tenderer pork.
- The ribs will release some oil during cooking but it is usually not a large amount. Some people prefer to reserve the oil because it makes the soup more fragrant. If you prefer a clearer soup or are concerned about calorie intake, you can skim and discard the oil.
Nutrition
Serving: 1serving, Calories: 93kcal, Carbohydrates: 12.3g, Protein: 5.1g, Fat: 3.1g, Saturated Fat: 1.1g, Cholesterol: 17mg, Sodium: 343mg, Potassium: 144mg, Fiber: 0.9g, Sugar: 5.3g, Calcium: 12mg