Friday, 8 June 2012

Pork Rib Soup With Carrot And Potato

Pork ribs are very versatile as ingredients for making soup. A variety of vegetables can be added for different tastes and different nutritional values. For example, lotus roots, bittergourd and old cucumber are often used.

In this recipe, carrots and potatoes are paired with the spare ribs for a balanced and nutritional meal. Red seedless dates and wolfberries are also added for their natural sweetness and vitamins.
500 grams of spare ribs
1 big onion, diced
1 carrot cut into bite size
2 potatoes cut into bite size
1 tbs of wolfberries
10 red seedless dates

Boil the pork ribs for 5 minutes to get rid of surface fat.
Remove the pork and rinse them.
Add 1 litre of water in a pot and bring to boil.
Add the pork and onion, bring to boil and reduce the heat to medium low.
Let it simmer for about one hour.
At the half hour mark, toss in the carrots, potatoes, dates and wolfberries.

In this video, preserved (salted) vegetable is paired with the pork ribs.
For a tangy taste, tomatoes can be added.

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