Cuttlefish and Pork Rib Soup
A warming Chinese soup featuring tender pork ribs simmered with chewy dried cuttlefish, creating a savory broth with subtle umami depth from the sea. The cuttlefish lends a pleasant bite that contrasts with the melt-off-the-bone ribs.
Story
This home-style soup is a beloved comfort dish in coastal Chinese households, where dried cuttlefish and fresh pork ribs are combined to create a deeply flavored stock. The electric pressure cooker streamlines the traditionally long simmering process while extracting maximum flavor from both the ribs and the sea. Best served hot, this soup is particularly soothing during cooler months.
Ingredients
dried cuttlefish
2 medium-sized pieces, soaked and cleaned
pork ribs
500g
ginger
2 slices
Shaoxing cooking wine
1 tsp
salt
to taste
scallions
for garnish
Instructions
1
Prepare the cuttlefish
Soak the dried cuttlefish in water for about 1 hour until softened. Remove from water, clean thoroughly, and debone. Cut the soaked cuttlefish into thin strips and set aside.
2
Clean the pork ribs
Rinse the pork ribs under warm water to remove any impurities. Drain and set aside.
3
Pressure cook the soup
Place the cuttlefish strips and pork ribs into an electric pressure cooker. Add ginger slices and a small amount of cooking wine. Add water to cover the ingredients. Cook on high pressure for 20 minutes, then allow pressure to release naturally.
4
Season and serve
Open the pressure cooker and season the soup with salt to taste. Ladle into bowls and garnish with freshly chopped scallions. Serve hot.
