Ingredients;

750 grams pork ribs or neck are recommended

1 half-inch piece ginger peeled

1 clove garlic peeled and lightly pounded

salt

1 medium white radish peeled and cut into one-inch cubes

1 pc sweet corn (optional) cut into four to six pieces

sliced scallions to garnish

Instructions;

Cut the pork into two-inch pieces.

Place the pork in a pot and cover with water.

Boil for about ten minutes until scum has risen to the surface.

Drain the pork (discard the water) and rinse well making sure that no impurities remain.

Place the rinsed pork in a clean pot and cover with clean water.

Add the garlic, ginger and a tablespoon of salt.

Bring to the boil, cover and simmer for an hour or until the pork is tender. Taste occasionally, add salt if needed, and pour in more water to make sure that the pork pieces are always submerged in liquid.

Taste the broth, add more salt if needed, then add the radish (and corn, if using).

Bring to the boil, cover and simmer for another half an hour or until the radish cubes are soft.

Give the broth a final taste and add more salt, if needed, before sprinkling in the sliced scallions.

Serve hot. Best with rice.