So when both Jack and I were not feeling well, we were both reminded of how our parents used to feed us and take care of us. Congee or boiled rice in protein stock comes to mind. What the western associate with chicken soup, this is it for us, pork soup. Hot and steaming and packed with great nutrients to help everything from hangover, stomach flu to basic colds. This soup is so versatile that it can be slurped up as is, as base for noodle soup, boiled rice, congee or stew! What's great about this is that boiled rice expands double it's regular size, which means that you can eat two cups for the value of one!
Refrigerate the stock for when you get home, tired and just want something easy to eat, or in the Freezer for rainy days.
Ingredients
1 lbs 2" pork ribs with plenty of meat of em.
3 roots of coriander, cleaned.
1 medium yellow onion, peeled.
2 cloves garlic
1 tbs white pepper corns
1 gallon of water or more as needed.
2 tsp kosher salt (reduce if you are concerned with sodium intake)
2 tbs fish sauce (reduce if you are concerned with sodium intake)
For Serving with Boiled Rice
3 cups cooked Jasmine rice
Sprinkle of coriander leaves
Sprinkle of chopped fresh spring green onion.
Sprinkle of chopped fried garlic.
Add Chilli and fresh lime juice to taste
How to
Boil Water on high heat, once boiled, add all the ingredients, let the stock boil for 5-10 minutes, skim that brown gunk off the soup. Taste and adjust as required.
Reduce the heat to low, close the lid and let simmer for two hours, checking every 30 minutes to make sure the stock has not dried up.
Remove the Garlic, Onion and coriander and strain out the pepper corns, leaving you with just the stock and the meat.
For Boiled Rice, add 3 cups of cooked rice and boil on medium low heat for another 10 -20 minutes depending on how mushy you like your rice.
Serve steaming hot, with a sprinkle of coriander leaves, fresh spring onion and fried garlic.
- Boil rice in the stock for 1 hour to make the mixture into a congee mix.
- Substitute rice with noodles, add some steamed or boiled vegetables into the stock and you have your very own pork ribs ramen!
Serve 2-4.
The Stock can be stored in the freezer for up to 3 months or in the fridge for up to 1 month.