In Taiwan, pork rib soup is a typical tonic– typically served with sliced daikon. This dried fig and pork soup is a wonderful twist on the classic. Turkish figs include an unforeseen caramel-like body to the broth and offer the soup an intense, honey-amber shade. Figs are abundant in calcium and potassium, which can assist the body enhance bone density and with contraction. They’re likewise thought about a natural laxative, which is specifically practical throughout the postpartum duration when things can get a bit– ahem– supported.
This meal is simple; it’s primarily simply pork ribs and figs boiled in water, then skilled with salt. As easy as that may sound, there are a couple of information that assist make it pop. The secret to getting a tidy broth is parboiling the ribs. This is a typical strategy utilized in Taiwan and throughout Asia that eliminates any gamey, sticking around notes in the meat. If you have especially fatty pork, you can continue skimming the residue from the surface area of the soup as it cooks. I choose utilizing 1″ cubes of pork extra ribs due to the fact that they’re simple to consume. You can typically discover this cut at Asian markets, or you can ask your butcher to cut them by doing this. They’re prepared low and sluggish, which assists to maintain the clearness of the soup, with rice white wine, scallions, and ginger up until the meat is soft and tender. Entire figs are common, however I choose cutting them in half. It’s a great way to impart more taste, and they’ll fit on a soup spoon quicker.
Find out more: 30 Days (of Soup) at a Postpartum Hotel
All items included on Bon Appétit are separately picked by our editors. When you purchase something through the retail links listed below, we make an affiliate commission.
Active ingredients
1 1/2
pound. pork extra ribs, cut into 1″ pieces
2
scallions, connected independently into knots
1
2″ piece ginger, scrubbed, sliced
3– 4
dried Turkish figs (about 2 oz.), cut in half
2
Tablespoon. dry rice white wine (michiu or sake)
1
Tablespoon. Diamond Crystal or 1 3/4 tsp. Morton kosher salt, plus more
Steamed rice (for serving; optional)