Chinese Daikon Soup Recipe
Servings: 6-8 Prep Time: 10 minutes Cook Time: 2 hours
Use any kind of pork for this soup – I use what ever is one sale! Spareribs, roast, loin all work great. You’ll season with salt at the end. Remember that Chinese soups aren’t meant to be overly salty – this soup should be delicate in flavor, just a hint of salt. Note: You can add in chunks of carrots along with the daikon, if you’d like.
1 pound pork
1 large daikon (10 ounces), peeled and cut into large chunks
4 dried scallops (optional)
fresh cilantro for garnish (optional)
Par boil the pork as shown in photos, then rinse well to clean. In a large pot, add in the pork, daikon and scallops (if using), fill with 8-10 cups of water (depending on capacity of pot.)
Pressure Cooker: Cook under pressure for 20 minutes
Slow Cooker: Low 8 hours
Stovetop: Bring to boil, then reduce heat to low, cover with lid, leaving a little gap for steam to escape and simmer for 2 hours (or more)
Season with salt – start with 1 teaspoon, stir and taste. Garnish with cilantro, if desired.
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