Black Bean and Pork Rib Soup
Black soup is a sign of beauty! Medicated soup that melts black bean anthocyanins
Description
A traditional Taiwanese soup long-simmering roasted black beans and pork ribs. The pitch-black broth melted from black beans is packed with antioxidant and blood-cleansing effects.
Restaurants serving Black Bean and Pork Rib Soup
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Black soybeans
- Pork spare ribs(Paigu)
- Ginger
- Salt
- Rice wine
Instructions
- [Authentic Recipe]
- Wash black beans, drain. Dry-roast in a pan without oil until skins pop slightly (*This effort explodes aroma).
- Parboil pork ribs, wash off scum.
- Put water, ribs, roasted black beans, and ginger slices in a pot.
- Boil, simmer slowly on low for 1-
- hrs until black beans are fluffy.
- Season with salt and rice wine.
Learn more Spice, substitutes, tips
Key spices
Intense savoriness of roasted black beans and pork richness
Substitutes at Japanese supermarkets
Regular yellow soybeans (becomes Huangdou Paigu Tang)
Pairing
Fried rice、Taiwanese veg cold dishes(Liangban Cai)
Trivia
[For Women] In Taiwan, 'black ingredients nourish kidneys (vitality) and prevent aging'; an essential soup for women's postpartum care (Zuo Yuezi) and winter warm-ups. Dry-roasting beans beforehand drastically increases savoriness over just boiling, beautifully erasing pork odor—a cup packed with ancestor wisdom.
Eating tips & etiquette
[Unique Eating] Scoop just the fluffy black beans with a spoon, drizzle a little Taiwan sweet Jiangyou Gao, eating as 'side dish beans'!
Allergen
Pork, Soy