• 4servings
  • 3minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsCopper, Natrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb pork ribs- cut in pieces (1-2 inches and separated)Choose a rib cut with little fat or fatty depending on your taste.

  2. 10 Sichuan Peppercorns-toasted

  3. 2 tsp salt

  4. 1 tsp chicken powder (it's chicken stock granules)

  5. 2 tbs oil

  6. 1 lg Ginger root arm- Fresh

  7. 1 Large white radish (Daikon is the Japanese name)

  8. 1 mid size Chinese Leek- (Chinese leeks are smaller and thinner than regular European leeks, resembling a thick scallion. Their more pungent flavor makes Chinese leeks a staple ingredient in northern Chinese cooking. Chinese leeks generally aren't available in North America - regular leeks can be used as a substitute.) **One half cup of white radishe (50 grams) have

  9. 1 gram of carbohydrates,

  10. 1 gram of protein and 1 gram of fiber

Instructions Jump to Ingredients ↑

  1. Wash meat to ensure that small bone splinters are not present. Set to the side to dry. In a large wok or high side frying pan heat 2 tbs of oil. Add Sichuan Peppercorns and let them cook for about 1 min before adding the meat. Cook the meat until browned, if you can't brown all the sides it's OK, just make sure that all the meat has at least started to turn whitish. You're not trying to cook the meat- just adding more flavor to the dish. Wash and chop the leak into 4 (1 inch) pieces- set aside 2 pieces for the soup. Wash and peel 1 arm of a fresh ginger root. Cut in 4's lengthwise and crush with side of chopping knife to allow juices to come out some. (I usually do it like a hammer but it that's my style) Once the meat is browned take the meat out of the wok and set aside in a separate dish for oil to drain. In a large crock pot (any size will do by scale ingredients accordingly) add the meat (all the oil has been drained), salt, chicken powder, Sichuan Peppercorns from cooking the meat, ginger root and fill with water 1/2inch from the top of the crock pot. If you'll be cooking this for a long time set the temp for low. If you would like to cook this faster choose the high temp. (note that if you use the high temp ONLY the meat will be a little more chewy) Cook covered anywhere from 3-6 hours (depending on the voltage of your cooker) Periodically check the soup to see if water needs to be added. The soup is 'done' once meat starts falling off the bones but you CAN continue cooking it. Taste the soup to ensure that salt is enough. Wash and peel the large white radish, then slice according to your taste. Please note that thicker pieces of radish will need to cook longer than thin slices. Add to the soup and cook until the radish is transparent. You can add the lg radish chunks about 40 mins prior to the soup itself finishes cooking to make it faster. The longer the radish is cooking the faster it will start to disintegrate so plan on adding the radish when you're just about ready to serve or are starting on the other dishes to be served. Julienne or finely chop one piece of leek to add as garnish to individual bowls or set out a bowl so they can add it to taste.


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