Ingredients
Serve 6-8 person
1 large white radish or 2 small/medium ones
3lbs pork ribs (I opted for the baby back ribs)
1 piece of dried cuttlefish (~50g), cut into bite-sized pieces
12 red dates, soaked to soften then seeds removed
3 tbsps whole white peppercorns, lightly crushed
~6 L water
salt to taste
1. Wash the pork ribs trimming away excess fat and then chop them into smaller pieces. Blanch the ribs in a pot of boiling water in batches to remove the scum. Set the ribs aside.
2. Heat up about 6L of water in a large stock pot. While it takes its time to boil, work on getting the radish ready. Rinse, cut off the ends, peel the skin and cut them into fairly large chunks.
3. Once the pot of water is ready, transfer the ribs and the radishes into the pot. Add in the whole white peppercorns (preferably in a wire mesh or a spice bag) and the rest of the ingredients (minus the salt). Bring to a rapid boil.
4. Leave to boil for about 15 minutes on high. Cover, turn the heat down to low and let simmer away for optimally at least another four hours.
5. Right before serving, add in salt to taste.
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