Pork Rib Soup With Figs

In Taiwan, pork rib soup is a standard tonic—often served with chopped daikon. This dried fig and pork soup is a pleasant twist on the traditional. Turkish figs add an surprising caramel-like physique to the broth and provides the soup a vibrant, honey-amber hue. Figs are wealthy in calcium and potassium, which may also help the physique enhance bone density and with muscle contractions. They’re additionally thought of a pure laxative, which is very useful in the course of the postpartum interval when issues can get a bit—ahem—backed up.

This dish is simple; it’s largely simply pork ribs and figs boiled in water, then seasoned with salt. However so simple as that may sound, there are a few particulars that assist make it pop. The important thing to getting a clear broth is parboiling the ribs first. It is a frequent method utilized in Taiwan and all through Asia that eliminates any gamey, lingering notes within the meat. When you have significantly fatty pork, you may proceed skimming the scum from the floor of the soup because it cooks. I choose utilizing 1″ cubes of pork spare ribs as a result of they’re simple to eat. You may typically discover this minimize at Asian markets, or you may ask your butcher to chop them this fashion. Then they’re cooked low and sluggish, which helps to protect the readability of the soup, with rice wine, scallions, and ginger till the meat is gentle and tender. Entire figs are typical, however I choose slicing them in half. It’s a great way to impart extra taste, they usually’ll match on a soup spoon extra readily.

Learn extra: 30 Days (of Soup) at a Postpartum Lodge

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