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Mustard Green Soup with Pork Riblets
Mustard Green Soup with Pork Riblets
This Vietnamese soup is very simple to make and is versatile with protein. I used pork riblets that I saved in the freezer from all of the rib recipes that I make. You can also use a chicken carcass, beef short ribs, sirloin, ground pork, or shrimp.
Ingredients
- 2 lbs pork riblets
- 2 tsp pork stock powder
- 2 tsp sugar
- 1 tbsp vegetable oil
- 1 small onion diced
- 4 garlic cloves minced
- 3 quarts water
- 1 tbsp pork stock powder
- 2 tsp sugar
- 1 bunch mustard greens
- 8 oz shiitake or portobello mushrooms sliced
- fresh cracked black pepper
Instructions
- Par boil the pork riblets for 5 minutes. This will help remove any impurities.
- Strain the riblets in a colander and wash in cold water. Marinate with 2 tsp pork stock powder and sugar for 30 minutes.
- Heat up cooking oil in a large stockpot over medium high heat. Add in onions and garlic, cooking for just a minute.
- Add in the riblets. Cook for 5 minutes.
- Add in 3 quarts of water. Bring to a boil. Season with pork stock powder and sugar. Reduce heat to medium low and simmer for 40 minutes. Skim off any scum that floats to the top.
- Add in mustard greens and mushrooms. Cook for 1o more minutes.
- Finish with fresh cracked black pepper. Serve with steamed rice.
Red Rice
Red Rice
Red rice is a staple in Mexican cuisine and is prepared almost every day in Mexican households. There are many different ways in preparing this side dish. Some recipes use butter or lard instead of oil. Some have no peas or carrots in them. Some serve the rice with a fried egg on top. Play around with this recipe to your liking. This is a very basic version of red rice. There are a few steps that are critical to the end results of your rice. The first is to make sure that you soak the rice in warm water first for 5 minutes. This will help remove a lot of the excess starch. Next is to fry your rice until it is golden brown. The purpose of doing this helps keep the rice from sticking together. Once you add all of the liquid and cover the pot, it is very important to keep the lid on at all times and not stir the rice. Just let it be. Not touching the rice allows it to not be mushy.
Ingredients
- 1 1/2 cup white rice
- 3 tbsp vegetable oil
- 3 cups chicken stock
- 2 roma tomatoes
- 1/4 white onion
- 4 garlic cloves
- 1 cup frozen peas and carrots defrosted
- 1 serrano pepper sliced paper thin
- salt to taste
Instructions
- In a blender or food processor, add tomatoes, onion, and garlic.
- Purée and set aside.
- Soak the rice in warm water for 5 minutes, then rinse.
- Heat up cooking oil in a large pot over medium high heat. Add the rice. Fry for 8-10 minutes until golden brown, stirring occasionally to make sure the rice doesn’t stick to the bottom of the pot.
- Add in the tomato purée. Cook for 5 minutes. Give it a few stirs.
- Add in the chicken stock, peas and carrots, Serrano pepper, ans salt. Give it a stir. Reduce the heat to medium. Cover and cook until all the liquid has been absorbed, 10-15 minutes.
- Remove from heat, leaving the cover on. Do not stir. Let rest for 10 more minutes. After that, you can fluffwith a fork and serve.
Garlic Fried Rice
Garlic Fried Rice
Possibly one of the easiest side dishes to make on this website. Only 4 ingredients, almost no prep work other then peeling garlic, and it takes 10 minutes to make.
Ingredients
- 3 cups day old rice
- 1 head of garlic minced
- 2 tsp salt
- 1 tsp ground white pepper
- 3 tbsp vegetable oil
Instructions
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Sauté the minced garlic for 1 minute until it starts to brown.
- Add in the rice. Make sure all of the clumps are broken up. Season with salt and white pepper.
- Fry the rice for 8-10 minutes.
