Pork spare ribs slow-braised in medicinal broth

Pork spare ribs slow-braised in medicinal broth

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

When my great uncle introduced me to this dish, he called it a ‘medicinal broth’. Straight away, this brought back old memories of my father brewing a potent Chinese herbal remedy, which I was made to drink when I was ill. It was horribly bitter, and the only way I could drink it was by covering up my nose. Luckily, my great uncle’s medicinal broth was nothing like my father’s. It is aromatic, fragrant, clean and well worth the time and effort.

Ingredients

Quantity Ingredient
300g short spare ribs, chopped into bite-sized pieces
1/2 teaspoon sea salt
1 teaspoon dried raisins
5g dried ginseng
5g dried lotus seeds
5g dried goji berries
5g dried black prune
5g dried lilly petals
5g pearl barley
5g dried longon
5g dried white vegetable root

Method

  1. In a mixing bowl, rub the pork ribs with the salt.
  2. Bring 2 litres water to the boil in a very large saucepan.
  3. Add all the remaining ingredients to a medium-sized clay pot, then sit the pork on top. Pour in enough water to cover the pork by 5 cm — about 400–500 ml.
  4. Put the lid on the clay pot, then carefully place the clay pot into the simmering water, making sure the hot water is level with the top of the clay pot. Put the lid on the saucepan and simmer for 3 hours.
  5. Carefully remove the clay pot from the simmering water. Serve the hot soup with steamed jasmine rice.

Tip

  • You can purchase the herbs and seeds from your local Chinese herbalist.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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