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Makes about 3 quarts
Not vegan due to:
Not vegetarian due to:
Not pescatarian due to:
Not paleo due to:
This recipe has no customizations.
Nutrition to Note
This recipe has
Protein as 65.4% (as a percentage of RDA). You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 30.5% of RDA
• Carbs: 3.0% of RDA
• Fat (total lipid): 31.7% of RDA
• Fiber: 8.6% of RDA
• Fructose: 0.0% of RDA
• Protein: 65.4% of RDA
• Sodium: 27.2% of RDA
• Sugar: 14.3% of RDA
• Vitamin A (IU): 9.5% of RDA
• Vitamin B6: 99.0% of RDA
• Vitamin C: 39.5% of RDA
• Iron: 2.1% of RDA
• Magnesium: 29.7% of RDA
• Manganese: 3.2% of RDA
• Niacin: 61.6% of RDA
• Potassium: 42.6% of RDA
• Zinc: 68.8% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a
“Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Fat (total lipid)
pork rib|shrimp (dried)|granulated sugar|daikon|ginger (ground)|scallion|black peppercorns
Raw meaty pork ribs, separated if necessary.
All Substitutions for Pork Ribs
Can use 1 medium dried squid or 2-3 tablespoons of fish sauce.
All Substitutions for Shrimp (dried)
Can use 1 cup preserved daikon strips.
All Substitutions for Granulated Sugar
peeled and cut into 2-inch-thick pieces.
All Substitutions for Daikon
sliced and lightly crushed.
All Substitutions for Ginger (ground)
All Substitutions for Scallions
Can use white peppercorns.
All Substitutions for Black Peppercorns
Ingredients added to original recipe
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Bring a large stockpot of water to a boil and cook the meaty bones for 10 minutes to get rid of bone and blood particles.
Drain, reserve the ribs, and rinse the pot well.
Return the pork ribs to the same stockpot. Add 5 quarts of water and bring to a boil over high heat.
Reduce the heat to low and add the shrimp (or squid or fish sauce), sugar, daikon, ginger, scallions, and peppercorns.
Simmer partially covered for 4-5 hours, or until reduced to about 3 quarts, occasionally skimming off any foam.
If necessary, add salt to taste and stir.
Strain and discard the solids and skim off the fat.
If using dried squid, you must remove the skin before using it. The best way to do so is to blacken the skin, which enhances the flavor.
If using dried shrimp, be sure to choose bright pinkish-orange, medium to large (the clear plastic package will be labeled XS, S, M, or L).
This recipe has the following nutrient totals:
Protein 73.5 g
Carbohydrates 8.19 g
Iron 0.40 mg
Fiber 2.40 g
Calcium 0 mg
Sample Recipe Chart:
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