Hmong Pork and Cabbage Soup by Chercreations

Ingredients

• 500g (1.1 lb) pork neck bones
• 500g (1.1 lb) pork spare ribs
• 1 tbsp salt (for marinating)
• 2.5 l water
• 1 tbsp salt (for seasoning)
• 1 tbsp chicken bouillon powder
• 1 small head taiwanese cabbage, chopped
• 20g fresh ginger, sliced
• 2 tbsp ground dried chili peppers (for dip)
• 1/2 tsp salt (for dip)
• 1/4 tsp msg (for dip)

Instructions

1. Marinate the pork neck bones and spare ribs with 1 tbsp salt and refrigerate overnight to enhance flavor.
2. Place the marinated pork bones in a large pot, cover with 2.5 liters of water, and bring to a simmer over medium heat.
3. Season the broth with 1 tbsp salt and chicken bouillon powder, skimming any foam from the surface as it cooks for 30-35 minutes.
4. Add the sliced ginger and chopped cabbage to the pot, stirring to combine.
5. Boil for an additional 3-4 minutes until the cabbage is tender.
6. Prepare the dip by mixing ground dried chili peppers, 1/2 tsp salt, and MSG in a small bowl.
7. Serve the soup hot alongside a bowl of steamed rice and the chili pepper dip.