In Ground Pork, Ham, International, Recipes, Soups & Stews

Stuffed Dragon’s Horn and Rib Popsicle in Superior Pork Consommé

Chef Regina Lee
Cuisine Asian


Superior Pork Consommé

(a) Stock

  • 1.5 kg Johnston’s pork bones neck, shoulder or mixed
  • Prawn shells from peeled prawns of meatball mix
  • 1 bunch of green onions cut into 2 inch sections
  • 1 large onion large dice
  • 20 g sliced ginger
  • 20 g sliced garlic
  • 400 g white radish large dice
  • 6 dried Shiitake mushrooms
  • 200 g Jinhua Ham cut into cubes
  • 20 g dried red dates
  • 100 ml Shaoxing Rice Wine

(b) Clarifying the Consommé

  • 200 g Johnston’s pork loin or meat from rib bone
  • 300 g chicken breast
  • 6 egg whites

(a) Dragon’s Horn and Rib Popsicle

  • 1 fish maw horn shaped soaked overnight in the fridge
  • 1 pork spare rib bone cleaned
  • Egg whites
  • Panko bread crumbs

(b) Meatball stuffing

  • 454 g 1 lb Johnston’s ground pork
  • 100 g small diced water chestnut fresh or can
  • 100 g cooked bamboo shoot julienned
  • 150 g shrimp paste blended from peeled raw shrimp - keep shells for stock
  • 100 g peeled crabmeat
  • 1 stalk finely chopped green onion
  • 15 g fried chopped garlic
  • 15 g fried shallots
  • 1 teaspoon salt
  • tsp ground white pepper

(c) To Finish

  • 50 g cooked bamboo shoot Julienned
  • Cilantro to garnish


  • Boil a large pot of water and add pork bones and simmer under medium high heat for 8 mins.
  • Remove bones and wash under running water to remove scum. Wash pot.
  • Return bones to a clean pot with rest of ingredients for stock and water to just cover the bones and bring to a boil, then bring reduce heat to a low simmer for 2.5 hours.
  • Blend pork loin, chicken breast and egg white in a blender till smooth.
  • Take half of the stock and reserve for cooking the meatballs and fish maw.
  • In another clean pot, add the remaining half of the stock (about 1.5 litres). Add the blended meat and egg whites to the stock and bring to a simmer over a low heat stirring gently. Make a hole when a raft starts to form (top of coagulated meat and eggwhites) and carefully agitate the bottom of the pan to prevent any mixture from sticking to the bottom of the pan. Do not allow to boil and do not stir vigorously or it will be cloudy. Simmer for 30 minutes until the stock is clarified.
  • Scoop gently through the hole in the raft and strain through muslin cloth. Taste and season consommé with salt to taste as required.
  • Meatballs:
  • Mix meatball mixture together (except crabmeat) until it is sticky and blended together. Add crabmeat and mix lightly.
  • Wrap meat stuffing around the spare rib bone to resemble a popsicle drumstick. Glaze with beaten egg wash and dip in panko breadcrumbs. Option to stuff empty cleaned crab shell if available. Glaze and dip in panko as popsicle.
  • Stuff meatball mixture into hydrated fish maw. Roll remaining meat stuffing into meatballs.
  • Cook stuffed fish maw and meatballs gently in remaining pork broth over medium heat in a saucepan until just cooked. Dish out when cooked to prevent overcooking.
  • Deep fry /air fry rib popsicle at 330F until golden brown and internal meat temperature measures 160F.
  • Plate rib popsicle separately from consommé. Dish a little julienned bamboo shoots , cooked fish maw and a meatball and pour consommé in dish. Garnish with fresh cilantro.
Keyword Auspicious Recipe, Lunar New Year

Leave a Comment

Recipe Rating