Chunks of pork are boiled with salt, and cubed white radish (and, optionally, sweet corn) is added to make a deceptively simple soup that is warming and comforting.As with many Asian soups, you have the option of serving this dish as a starter course or as a main course.
Boil for about ten minutes until scum has risen to the surface.
Drain the pork (discard the water) and rinse well making sure that no impurities remain.
Place the rinsed pork in a clean pot and cover with clean water.
Add the garlic, ginger and a tablespoon of salt.
Bring to the boil, cover and simmer for an hour or until the pork is tender. Taste occasionally, add salt if needed, and pour in more water to make sure that the pork pieces are always submerged in liquid.
Taste the broth, add more salt if needed, then add the radish (and corn, if using).
Bring to the boil, cover and simmer for another half an hour or until the radish cubes are soft.
Give the broth a final taste and add more salt, if needed, before sprinkling in the sliced scallions.
Serve hot. Best with rice.
Notes
Updated from a recipe originally published in January 8, 2017