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.
