Rinse the pork ribs and set aside. Prepare the other ingredients. Pound the cilantro root, garlic, and white pepper together into a fine paste.

Heat a pan with a little vegetable oil. Add the cilantro-garlic-pepper paste and sauté until fragrant. Add the pork ribs and stir-fry. Season with soy sauce, oyster sauce, sugar, and salt. Stir to combine.

Transfer the pork ribs to a pot. Add enough water to cover the ribs and add the daikon radish. Cover the pot.

Skim off any foam that rises to the surface to keep the broth clear. Add the bouillon cube. Simmer over medium heat for 45-50 minutes, until the pork ribs are tender.

Remove the cooked pork ribs and set aside. Add the cooked rice and soaked shiitake mushrooms to the broth. Simmer until the rice grains open up and the porridge thickens.

Return the pork ribs to the pot and simmer briefly. Turn off the heat. Ladle into bowls and top with chopped green onions, cilantro, and fried garlic. Serve hot.