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How to cook White Radish and Fried Pork Rib Soup

White Radish and Fried Pork Rib Soup Recip

How to cook White Radish and Fried Pork Rib Soup

This is a very popular street food in Taiwan. Just as with the white radish and pork rib soup, this dish has a natural sweetness from the white radish and is extra tasty given the fried pork ribs. Use meaty pork ribs to make this dish more enjoyable.

Ingredients :

  • 400 g (141/3 oz) pork ribs, cut into short lengths
  • Sweet potato starch, as needed
  • 1 litre (32 fl oz / 4 cups) cooking oil
  • 30 g (1 oz) spring onion, cut into 3-cm (11/4-in) lengths
  • 15 g (1/2 oz) garlic, peeled and finely chopped
  • 1.25 litres (40 fl oz / 5 cups) water
  • 300 g (11 oz) white radish, peeled and cut into 2.5-cm (1-in) cubes
  • 1/2 tsp salt, or to taste
  • 1/4 tsp ground white pepper, or to taste


  • 1 tsp finely chopped garlic
  • 1 Tbsp light soy sauce
  • 1 Tbsp rice wine
  • 1/4 tsp salt
  • 1 tsp sugar
  • 1/4 tsp ground white pepper
  • 1/4 tsp Chinese five-spice powder

Method :

  1. Place the ribs and marinade in a bowl. Mix well. Cover and set aside in the refrigerator for at least 1 hour.
  2. Coat the marinated ribs with some sweet potato starch and set aside for 10 minutes.
  3. Heat the oil in a wok over medium heat. Add the ribs and deep-fry until golden brown and cooked through. Drain and set aside.
  4. Leave 2 Tbsp oil in the wok and reheat. Add the spring onion and garlic and stir-fry until the garlic is just golden brown.
  5. Add the water and bring to a boil, then simmer over low heat for 30 minutes. Strain the soup.
  6. Divide the fried pork ribs, white radish and stock among 4 heatproof serving bowls. Place the bowls into a steamer or rice cooker and steam for 45 minutes to 1 hour until the radish is cooked and tender.
  7. Season the soup with salt and pepper. Garnish as desired and serve.

Serves 4


Source :
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan


See also Taiwanese Recipe “White Radish and Pork Rib Soup Recipe”