Skipping This Simple Step Is Why Many Pork Rib Soups Turn Cloudy and Lack Aroma

Pork rib soup is a familiar dish in many family meals, yet not everyone can cook it well. In many cases, the broth turns cloudy, the ribs smell unpleasant, the meat becomes dry, and the soup lacks its natural sweetness. The problem often does not lie in the recipe itself, but in how the ribs are selected and handled from the very beginning.

When buying pork ribs, you should choose pieces with a fresh pinkish-red color, a dry surface, and firm flesh that does not feel slippery when pressed. Ribs that appear pale, sticky to the touch, or have an unusual odor are usually no longer fresh. Even if cooked for a long time, they are unlikely to produce a delicious, clean-tasting soup.

Another common mistake many people make is either putting the ribs directly into the pot to simmer or simply blanching them briefly in boiling water. According to the experience of many chefs, neither method is ideal. Cooking the ribs straight away allows excess blood inside the bones to dissolve into the broth, causing cloudiness and an unpleasant smell. A quick blanch, on the other hand, is often not enough to thoroughly clean the ribs or ensure tender meat.

The proper way to prepare pork ribs is to soak them in cold water mixed with baking soda before blanching. Baking soda has mild alkaline properties that help draw out residual blood from inside the bones while also tenderizing the meat more effectively. As a result, the soup becomes clearer, naturally sweeter, and completely free of any gamey odor.

Below is a simple and practical recipe for pork rib soup with white radish. By following these steps, you can achieve tender ribs, a fragrant aroma, and a crystal-clear broth every time.

Ingredients

• Pork ribs: about 1 kg

• White radish: about 750 g

• Baking soda: 3 g

• Ginger: 10 g

• Salt, white wine, white pepper, scallions: to taste

Instructions

Step 1: Soak the ribs
Cut the ribs into bite-sized pieces. Place them in a bowl of cold water mixed with baking soda, stir gently, and soak for about 1 hour. After soaking, remove the ribs and let them drain well.

Step 2: Blanch the ribs
Place the ribs in a pot of cold water and bring to a boil. Cook for 5–7 minutes. When foam rises to the surface, skim it off thoroughly. Boil for a few more minutes, then remove the ribs and rinse them under warm water to eliminate any remaining impurities.

Step 3: Stir-fry to remove odors
Heat a small amount of oil in a pan. Add the ribs and sliced ginger, stirring quickly over high heat until the ribs firm up slightly. Drizzle one tablespoon of white wine around the pan, stir for about 30 seconds, then turn off the heat. This step enhances the aroma and ensures the ribs are completely odor-free.

Step 4: Prepare the radish
Peel the white radish, rinse clean, and cut into diagonal chunks. This shape helps the radish cook faster while also making the dish more visually appealing.

Step 5: Simmer the soup
Transfer the ribs and radish to a pot, add enough water to cover, and simmer over medium heat for about 45 minutes. Once the ribs and radish are tender, season with salt and white pepper. Simmer for a few more minutes, then sprinkle with chopped scallions before serving.

Soaking pork ribs with baking soda is the key step that makes the soup clear, sweet, and free from any unpleasant smell. With just one extra step, the quality of your bowl of soup will improve dramatically, turning a simple dish into something truly comforting and delicious.