Spare Ribs Soup and Pechay

This type of soup I cooked is ideally served for lunch or dinner; most especially during rainy season or cool places that makes your body warmer. This is also a temporary relief of cold and also even if you are sick, this soup can help you recover from that sickly feeling.


  • 1 lb pork spareribs, cut into portion
  • 1 big white onion, sliced
  • petchay
  • 5 pcs peppercorn
  • dash of salt
  •  2 tbsp. fish sauce

Cooking Procedure:

  1. Wash pechay properly and set aside.
  2. In a deep casserole, saute pork spareribs and sliced onion. Stir constantly until pork change to browny.
  3. Add 2 cups of boiling water and peppercorn, cover with lid and simmer for about 1 and 1/2 hours or more until the pork spareribs  are tender.
  4. Add pechay and season with salt and fish sauce.  Simmer them for another 1 minute.
  5. Serve with rice while still hot.

Cooking Tips:

  1. Add on potato, tomato, beans, cabbage, carrot, turnip,  yam, or any green leafy vegetables.
  2. For sour taste or we called it sinigang, you can add sampalok, or sa bayabas or gabi ( yam). It is up to you, its your choice.
  3. Do not over cook green leafy vegetables.

Another term for pechay: chinese cabbage, pak choi..