- Course: Appetizer, Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 2 Times
Yu Mi Dun Pai Gu
This soup has a delicate, but sumptuous, corn flavor, a hint of yellow in its color and a slightly milky mouthfeel. It is based on a soup of corn and pork bones made by my friend Fan Qun’s mother, who brought it to a boil over the fire and then let it stew gently in the embers. Corn is another rustic ingredient, which is often served, steamed or grilled, as a snack at street fairs and railroad stations. Roasted corncob is said to have been one of Chairman Mao’s favorite snacks.
- 14 oz. spare ribs and/or belly pork
- 1 ear of fresh corn
- 1-in. piece fresh ginger, peeled and sliced
- 1 tbsp. shaoxing wine
- 1½ qt. pork bone stock or water
- 2 scallions, green parts only, finely sliced
- White pepper
1. Cut the ribs into bite-size chunks (it’s easier to ask your butcher to do this for you). Use a heavy cleaver to chop the ear of corn into bite-size chunks.
2. Bring a large saucepan of water to a boil. Add the ribs and blanch just until the water returns to the boil; drain and discard the blanching water.
3. Place the ribs into the rinsed pan or clay pot with the corn, ginger, wine, and stock or water and bring to a boil (very slowly and gently if you are using a clay pot), skimming the surface, as necessary. Reduce the heat, partially cover the pan and leave to simmer for a couple of hours, topping up with boiling water occasionally, if necessary.
4. Toward the end of the cooking time, season the broth with salt to taste. (Leave it unsalted or very lightly salted if drinking with a strongly flavored Hunanese meal.)
5. Serve with the scallion slices and a sprinkling of pepper to taste.
© 2006 Fuchsia Dunlop
Nutritional information is based on 1/8 teaspoon of added salt per serving and uses water, not pork bone stock.