Sweetcorn, Carrot and Pork Bone Soup

Whenever I return home for the holidays, this is the dish that I always beg my mum to make for me. It is incredibly nostalgic as it is the soup that I often had when I was a child, and I still ask for it even now when I’m in uni. You will be able to make a batch that lasts you for a couple of days if you follow the recipe, and it will be especially worth it in the winter!

Taste: Simplicity: Cost:

Recipe by Amelia Chan

Ingredients

Pork ribs
Sweetcorn cobs
Carrots

Method

Peel the carrots and chop into even pieces. If the corn cobs are not short enough, chop them into small pieces.
Put the pork ribs into a large saucepan and fill with water. Bring the water to a boil. A brown foam should form at the top, which you can skim off. This should draw blood from the ribs and get rid of impurities, which will make the final soup clearer and have a better taste.
Add in your sweetcorn and carrots, and add a lid to your saucepan.
Leave the pan on low to boil for an hour (longer if you want a stronger taste).
Add salt to taste, then dish up and serve.