Pickled mustard green soup and spare ribs (tom jued pak gad dong ka dook mou)

Ingredients

• 500 g pork ribs cut into bite size
• 3 cloves garlic
• 1 teaspoon. ground pepper
• 2 tablespoons. soy sauce
• 2 tablespoons. fish sauce
• 1 head pickled mustard green
• 5 cups water
• 2 pork broth cube

You may like

Salmon and mustard flaky crown

Preparation

• Cut pork ribs into bite side and clean well. Cut pickled mustard green into bite size.
• Wash and rinse and squeeze as much water or 2-3 times from the pickled mustard greens for remove some of the salt and sour content.
• Crush ground pepper and garlic together lightly. Mix pork ribs with crushed garlic and ground pepper and soy sauce.
• Then leave it in the refrigerator for 20 minutes. Take the pork ribs out from refrigerator.Boil 5 cups of water.
  
• Add broth cube, salt, fish sauce and pork ribs and let's cook for 10-15 minutes.
• Add pickled mustard green and simmer for 30-40 minutes until the spare ribs and pickled mustard green are tender.
• Remove from heat. Transfer to the serving plate.
• Serve immediately with hot steamed rice.

Report a mistake in the recipe text