- Pork Rib
- Chinese Cabbage, Cabbage, Kale, Carrot, Radish, Dry pig skin, Tofu skin and Dried mushroom
- Salt, fish sauce, sugar
- Cooking oil, minced garlic, Spring onion, and coriander
- ”RosDee®” Powder Pork Flavor
Mixed Vegetables and Pork Rib Soup
”RosDee®” Powder Pork Flavor
Share this
- Wash and cut the pork rib to small pieces, and put the dry pig skin dried mushroom soak in water until softened and cut into small pieces. Peel the carrots and radish, wash them well, then cut them into pieces. Cut the cabbage and kale into small pieces. Clean the kale, cut the stems and put them aside. Put the leaves aside. Wash the coriander leaves and parsley thoroughly, chop them finely, and mince the garlic.
- Heat a pot, add oil, add chopped garlic, fry until slightly browned, then add pork bones, add ”RosDee®” Powder Pork Flavor, AJI-NO-MOTO®, salt, fish sauce, sugar, and fry until done. Pour a little water for about 5 minutes, then add the pork skin, dried mushrooms, and vegetables such as kale, carrots, and radish add all at once, simmer until the bones and vegetables are slightly tender (add a little water at first) for about 20 minutes, then add more water at a time. And stir it again to boil, taste and see if it’s enough, then add the Chinese cabbage, cabbage, and kale leaves to the boil, then put them on a plate, sprinkle the garlic and parsley on top, and you’re done.
