Chinese Watercress Soup with Pork Ribs (Sai Yeung Choy Tong)

Method6 steps

1. 1

   Step 1: Bring the separate 6 cups blanching water to a boil in a large pot. Add all 1½ lb cut pork rib tips and bring back to a simmer. Simmer for 2 minutes, then turn off the heat. Drain, gently rinse the blanched ribs with running water to remove attached residue, and drain again. Discard the blanching and rinsing waters; they are separate from the fresh soup water.

   Blanch the ribs after the simmer returns · 2 minUses 1½ lb pork rib tips, cut into 2–3-inch pieces · 6 cups water for blanching the ribs, discarded · Unmeasured post-blanch rib rinsing water, drained and discarded

   
2. 2

   Step 2: Put all the drained blanched ribs, five smashed ginger slices and 8 cups fresh soup water in a clean pot. Bring to a boil, immediately reduce the heat to low and cover. Simmer gently for 90 minutes, checking occasionally that the soup remains at a light simmer rather than a rolling boil.

   Gently simmer the covered ribs · 90 minUses All drained rib tips from step 1, excluding its discarded waters · 5 ginger slices, ⅛ inch thick and smashed · 8 cups fresh water for the soup

   
3. 3

   Step 3: While the ribs simmer, trim the large tough stems from your chosen 1–2 bunches watercress. Wash the remaining stems and leaves thoroughly in 2–3 changes of fresh water, then drain. Discard the washing water.

   Uses 1–2 bunches watercress, each about 8 oz · Unmeasured washing water in 2–3 fresh changes, drained and discarded

   
4. 4

   Step 4: After the 90-minute simmer, stir all 1¼ tsp measured sea salt into the soup. Cover again and continue the gentle simmer for another 30 minutes.

   Simmer the seasoned soup · 30 minUses All soup from step 2 · 1¼ teaspoon sea salt (or to taste)

5. 5

   Step 5: After those 30 minutes, stir the soup and remove floating particles with a fine-mesh strainer. Skim excess surface fat with a ladle. Stir in all the drained watercress, cover and bring back to a simmer. Lower the heat and cook gently for 15–30 minutes, checking from 15 minutes, until the watercress is cooked and the ribs are fully cooked and very tender. A longer simmer gives a stronger watercress flavour and softer, less vivid greens.

   Check the watercress soup from 15 minutes · 15 minUses All soup from step 4 before removing floating residue and excess fat · All retained, drained watercress from step 3, excluding tough stems and washing water

6. 6

   Step 6: Taste and season with white pepper and the separate additional sea salt only as needed. Share the hot soup between eight portions. If desired, serve with separately cooked hot rice and a small dish of light soy sauce for dipping the tender pork ribs.

   Uses Finished soup from step 5, excluding removed residue and skimmed fat · White pepper to taste · Unmeasured additional finishing salt only if needed · Unmeasured light soy sauce served in a separate dipping dish · Optional unmeasured ready-cooked hot rice prepared separately