My dad was a traditional man who liked traditional Chinese meal like rice with dishes like meat, fish, and a soup. A soup was always in a meal. Honestly, soup is not something comforting only to my dad, but many Asians as well. I find it comforting too. Whipping up soup is pretty convenient most of the time too. Kinda throwing everything into the pot and let it cook slowly and you have a good pot of soup.
I love this apple and pork ribs soup. The apple makes the soup tastes sweet naturally and making this dish can’t be easier too.
APPLE AND PORK RIBS SOUP
- 1 1/2 lbs of pork ribs cut into large pieces
- 3 red apples with skin on. Remove core and cut into wedges
- 8 red dates rinse with water and lightly slit the skin with knife to release flavor
- 5 cloves garlic unpeeled and slightly smashed
- 10-15 ginkgo nuts
- Salt to taste
- Small bunch of cilantro leaves for garnish
- 2 stalks of spring onion finely chopped
Place pork ribs in a large pot. Add in water until it covers the pork ribs. Bring to a boil and let it boil for about 5 minutes. Turn off the heat and discard the water. Rinse the pork ribs with cold water. Rinse the pot clean with water as well.
Place the blanched pork ribs, apples, red dates, garlic into a clean pot. Add in water until it covers everything. Bring to a boil and then lower the heat and let it simmer for about 1 1/2 to 2 hours. Add in the ginkgo nuts 30 minutes before end of cooking. The pork ribs should be really tender and apple will be incredibly soft and sweet. Have a taste and season with salt to your taste. When ready to serve, garnish with some cilantro leaves and spring onion