I think many people love pork rib soup. It's delicious whether eaten with rice or on its own, so if you like pork, you should definitely try making it. Instead of eating plain pork rib soup, I'm sharing a method to make it tastier with a nice sour and spicy kick.
Pork ribs – take about 1.5 viss (about 2.4 lbs), chop into medium-sized pieces, and put them in a large bowl. Add a little salt and rub it in.
Add a little oil into the pot and fry the pork ribs for a while.
After that, add water. Add fish sauce – 2 tablespoons, and let it simmer for about 20 minutes. When it comes to a boil, skim off the oil and scum floating on top with a spoon. Then let the pork ribs continue simmering until tender.
Once the pork ribs are slightly tender, cut half of a large onion into fairly big pieces and add it in. Also cut 2 large tomatoes into big chunks and add them in.
Take a handful of ripe tamarind and soak it in hot water to make a thick tamarind liquid.
If you have large taro, cut it into finger-length pieces and add it in. If you don't have any, or if you don't like it, you can skip it. Then cover with a lid and let it simmer for a while.
Cut the tomatoes in half from the middle, enough to fill a small bowl. Also add a small bowl of water. Add about 3 large chili peppers as well.
Once everything has softened, add as much Taiwan mustard greens (bok choy) as you like.
Add 4 tablespoons of the thick tamarind liquid prepared earlier and stir. Taste it, and if you like it more sour, add another 2 tablespoons of tamarind liquid.
Once everything is tender and the soup is boiling well, scoop it into your serving bowl and it's ready to eat. Now you have a deliciously sour and spicy pork rib soup.
Photo Source: www.pailin'skitchen.com
