In Taiwan, pork rib soup is a typical tonic—often served with chopped daikon. This dried fig and pork soup is a pleasant twist on the basic. Turkish figs add an sudden caramel-like physique to the broth and provides the soup a shiny, honey-amber hue. Figs are wealthy in calcium and potassium, which might help the physique enhance bone density and with muscle contractions. They’re additionally thought of a pure laxative, which is particularly useful through the postpartum interval when issues can get a bit—ahem—backed up.
This dish is simple; it’s principally simply pork ribs and figs boiled in water, then seasoned with salt. However so simple as which 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’ll be able to 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 straightforward to eat. You may usually discover this lower at Asian markets, or you’ll be able to ask your butcher to chop them this manner. Then they’re cooked low and gradual, which helps to protect the readability of the soup, with rice wine, scallions, and ginger till the meat is comfortable and tender. Complete figs are typical, however I choose chopping 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 Resort
