Pickled Mustard Green soup and spare ribs (Tom Jued Pak Gad Dong Ka Dook Mou)

As I already told you from  stir-fried Pickled Mustard Green with eggs recipe. This Pickled Mustard Greens are made from Bok Choy or Chinese cabbage when it is fresh.  The Pickled Mustard Green or Pak Gad Dong are a traditional Chinese favorite. They’re the sour chopped veggies you get in the Chinese food style.  And here in Thailand this is another one of those simple dishes Thais local for a long time. And after our cooking you will cannot find salt taste, but may a little sour from the original taste. Enjoy ka! ;D

  • 500 g pork ribs cut into bite size
  • 3 cloves garlic
  • 1 tsp. ground pepper
  • 2 tbsp. soy sauce
  • 2 tbsp. fish sauce
  • 1 head pickled mustard green
  • 5 cups water
  • 2 pork broth cube
  • Cut pork ribs into bite side and clean well.
  • Cut pickled mustard green into bite size.
  • Wash and rinse and squeeze as much water or 2-3 times from the pickled mustard greens for remove some of the salt  and sour content. 
  • Crush ground pepper and garlic together lightly.
  • Mix pork ribs with crushed garlic and ground pepper and soy sauce.
  • Then leave it in the refrigerator for 20 minutes.
  • Take the pork ribs out from refrigerator.
  • Boil 5 cups of water. Add broth cube, salt, fish sauce and pork ribs and let's cook for 10-15 minutes.
  • Add pickled mustard green and simmer for 30-40 minutes until the spare ribs and pickled mustard green are tender. Remove from heat.
  • Transfer to the serving plate.
  • Serve immediately with hot steamed rice.