About this recipe:This Chinese dish is slow cooked, resulting in a soup that is packed full of flavour. Pork spare ribs are simmered with lotus roots, ginger and garlic. Serve alongside rice, if desired.
Serves: 3 - 4
200g fresh lotus root, chopped and crushed
500g pork spare ribs, cut into 3cm lengths
1 teaspoon salt
1 (2cm) piece fresh ginger, smashed
1 clove garlic, crushed
2 teaspoons chopped coriander
1/8 teaspoon monosodium glutamate (MSG)
1/4 teaspoon ground pepper
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Method Prep:15min › Cook:45min › Ready in:1hr
Bring a large pot of water to the boil. Blanch the ribs for a few minutes. Drain.
Place the ribs in a large saucepan with garlic, ginger and just enough water to cover the contents. Bring to the boil and cook for at least 10 minutes.
Add the lotus root, cover the saucepan and simmer for 30 minutes or until the ribs are tender. Occasionally skim off any scum that forms on the surface.
Season with salt and pepper. Ladle into a big soup bowl, garnish with coriander and serve immediately.
Fresh lotus roots can be purchased in Chinese/Oriental speciality shops. Alternatively, you can use tinned lotus roots, simply reduce the cooking time accordingly.