Bought daikon and 1.3 kg spare ribs pork on sale; got butcher to cut the rib about 1 inch bite size. Just felt like having soup and using stove top pressure cooker, and it’s freezing cold today.

“Daikon, or Japanese radish, is a low-calorie, high-fiber root vegetable that aids digestion, supports the immune system, and promotes healthy skin. Rich in Vitamin C, potassium, and folate, it contains digestive enzymes and antioxidants, contributing to overall health. Additionally, it may help with respiratory issues, reduce heart disease risk, and is beneficial for pregnant women due to its folate content.”

“Spare ribs pork are a meaty, flavourful cut from the belly side of the pig’s rib cage, known for being longer, flatter, and fattier than baby back ribs. They are ideal for slow-cooking methods like braising or smoking, as their fat renders to create tender, moist meat. Key benefits include being a good source of protein and essential micronutrients like B vitamins, zinc, and selenium, which are important for muscle function, energy, and antioxidant protection. They are a good source of high-quality protein, which is essential for muscle maintenance and repair. They contain beneficial B vitamins for energy and overall health. They are an excellent source of zinc and selenium, which are powerful antioxidants that protect cells from damage. They also contain creatine and beta-alanine, which can help with muscle function and improve physical performance by reducing fatigue.”

This heartwarming and soothing soup comes together quickly using stove pot. It’s healthy, and delicious. Let’s cook!!!

Ingredients

1.3 kg spare ribs pork, butcher cut it to about 1 inch
1 fairly big daikon, peeled cut into big chunks
3 slices of peeled ginger, cut into 1/4 inch slices
5 cloves of garlic, smashed
1 1/2 L water or chicken stock
1-2 small pieces squids
1 Tbs mirin
1 Tsp sake (OPT)
salt
pepper

Method

Rinse spare ribs pork as you never know whether butcher’s bench is clean; you don’t have to, and add ribs to boiling water and parboil them for 3 minutes over medium-high heat. Discard the water, rinse spare ribs with cold water and gently scrub until the water runs clear. (Scrubbing is optional but helps with creating a clear broth at the end), drain well, and set them aside.

Next, place the blanched spare ribs pork into pressure cooker, along with daikon, garlic, ginger, mirin, sake and 1 1/2 c of water. Close the lid of your pressure cooker and lock it tight. Pressure cook on High for 20 to 25 minutes. Switch off hob, and let the pressure release naturally for 15 minutes. After a further 10-15 minutes, I carefully open the pressure valve to let out any leftover steam.

I waited a further 30 minutes for safety, but you don’t have to. Then open the lid, and add in 3 c of chicken stock, salt, white pepper, and taste the soup. Warm up again for 5-10 minutes. Add more salt if needed. Ladle into bowls and serve with rice. Enjoy it with a glass of Pinot Griggs!!!

Note: you can add carrots along with daikon and spare ribs. You can omit mirin and use Shao Xing Chinese cooking wine. Garnish with spring onion or coriander or scatter some fried shallots. For extra flavours you can add dried goji berries about 6 or some dried scallops.

https://helenscchin.com/2024/06/16/daikon-spare-rib-pork-soup-stove-top-pressure-cooker/

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