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.
- 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