Braised Pork Rib Noodle Soup

Cut 500 g ribs into 4–5 cm pieces and remove visible bone fragments. Wash and halve 150 g bok choy. Slice 15 g ginger: reserve 5 g for blanching and 10 g for braising. Tie 15 g of the spring onion and finely slice the remaining 5 g. Lightly crush 3 garlic cloves and 15 g rock sugar. Loosen 250 g fresh noodles.

Cover the ribs with cold water in a large pot. Add 5 g ginger and 1 tbsp cooking wine. Bring to a boil, skim, then boil for 2–3 minutes until the outside turns opaque and foam subsides. Lift out, remove clinging foam and drain thoroughly. Discard the blanching water and ginger.

Heat 1 tbsp oil and 15 g rock sugar gently in a two-handled wok. Swirl carefully until melted. Move on as soon as fine pale-amber bubbles appear; do not wait for dark brown or smoke. Restart the caramel if it turns black and bitter.

Add the drained ribs and toss over medium heat for about 2 minutes. Add the remaining 10 g ginger, 3 garlic cloves, the 15 g spring onion knot, 1 star anise and 1 bay leaf; stir for about 30 seconds until fragrant. Add the remaining 1 tbsp cooking wine, 2 tbsp light soy and 1 tsp dark soy around the edge. Toss for 30 seconds until evenly colored, without drying out.

Add 1200 ml hot water, enough to cover the ribs approximately. Bring to a boil, cover and braise at a gentle simmer for 45–60 minutes. A chopstick should enter the thick meat easily while the pieces hold together; keep simmering if still firm. Top up with hot water if the level falls too quickly. Do not let it dry out.

Remove the spring onion knot, star anise, bay leaf and visible ginger slices. Skim excess fat. Top the broth up to about 800–900 ml with hot water if needed, briefly boil, then taste and add a little salt. Keep the broth flowing rather than reducing to a sticky sauce. Hold over the lowest heat.

Bring a separate large pot of water to a boil. Blanch 150 g bok choy for about 30–60 seconds until the leaves wilt and stems are tender with a little bite; lift out and drain. Add 250 g fresh noodles and separate gently. Follow the packet until supple with no raw center, often 2–4 minutes for thin fresh noodles. Lift into a mesh strainer, drain and keep hot without rinsing.

Put about 400–450 ml hot broth in each of two heatproof black bowls. Divide noodles, ribs and greens equally. Complete one bowl first and add half the sliced spring onion. Start the other with some noodles, then gently tilt the strainer so the remaining strands fall naturally and join those already in the bowl. Add its ribs, greens and remaining spring onion, and serve hot.