Skip to content

Firepot Rib and Corn Soup

Firepot Rib and Corn Soup 01

My Firepot Stock, although somewhat depleted, is now almost three months old and is still very nicely fresh and flavorful. As I have done most of the experiments I planned for the basic project, and, since the stockpot takes up a heck of a lot of space in my fridge, I have decided that I am going to not replenish it any further but, rather, use up what I have left for soups and sauces.

The inspiration for today’s soup comes, funnily enough, from one of my Chinese cookery books. I say ‘funnily enough’ because there is nothing in the original recipe that one would normally identify as Chinese, being simply pork rib, sweet corn and potato boiled in water with no other seasoning than salt. That recipe uses quite a bit of pork, with the result that quite a nice stock can be formed just using water, but, here, I am just making a small amount and will use my Firepot Stock as a rich and ready-made flavor base…

The ingredients for this very simple little recipe consist of no more than the following:

  • 6 – 8 sections of Pork Rib;
  • 1 small potato;
  • 1 ear of Sweet Corn;
  • 2 ½ cups good quality Stock;
  • Salt to taste.

You probably won’t be reproducing my Firepot Stock in order to try this out and so a nice chicken stock would be a great substitute. Indeed, since my stock has become quite dark with the passage of time, a nice light broth would actually make for a prettier presentation.

Firepot Rib and Corn Soup 02

First, quickly sauté your rib sections in a little oil. You don’t need to cook them all the way through, just get a nice browning on the surfaces.

Firepot Rib and Corn Soup 03

Blot the ribs with paper towels to remove the excess oil and then slice the corn cob crosswise into 1 inch pieces and cut the potato into chunks. Add these ingredients, along with the stock, to a suitable vessel for cooking. You can, if you wish, slowly simmer the ingredients in a saucepan on the stovetop but I used a casserole and cooked in the oven. About 1 hour at 300 degrees is sufficient but, essentially, you really only need to cook the dish until the potato is nice and tender. At the end of the cooking time, taste the broth and add salt if necessary.

The Verdict

Simple and good…

 

6 Comments Post a comment
  1. So simple, yet so perfect!

    November 30, 2013
    • I think the best soups are the simple ones 🙂

      November 30, 2013
  2. Nancy #

    I’ve never seen a soup that I’d have to eat with my fingers before …

    November 30, 2013
    • How about a Bouillabaiise with crab claws etc?

      November 30, 2013
  3. Simple and good…this is very appealing. 🙂

    December 1, 2013

Trackbacks & Pingbacks

  1. Fire-pot Stock Part 1: The Base | Sybaritica

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .

REMCooks

My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design

DENTIST CHEF

Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?

Chefsopinion

Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season

HolyPrettyApple

If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes

Rabbitcancook

a recipe sharing and bento blog

benleeirene

Just another WordPress.com site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!

FOOD FOR THOUGHT

home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine

FOODTRAIL

A Journey About Food, Recipes And Destinations

bcfoodieblogger

Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: