Ingredients Jump to Instructions ↓

  1. 450g pork spare ribs, cut into 2 1/2cm lengths

  2. 1/8 teaspoon Sichuan peppercorns

  3. 100g mung beans, rinsed, soaked in warm water for 40 minutes and drained

  4. 5 pieces dried laver (purple seaweed), soaked for 5 minutes, torn into small pieces

  5. 1 (5cm) piece fresh ginger, lightly crushed

  6. 1 spring onion, tied into a knot

  7. 3/4 teaspoon salt

  8. 1 1/2 litres water

Instructions Jump to Ingredients ↑

  1. Blanch the spare ribs and peppercorns in boiling water for a few minutes. Remove and drain.

  2. Heat a large saucepan or clay pot with water over high heat. Add the spare ribs, mung beans, ginger and spring onions and bring to the boil.

  3. Turn down the heat and cover the pan. Simmer for about 3 1/2 hours. Add the laver and season with salt. Simmer for 30 minutes more.

  4. Transfer to a big bowl and serve.


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