This sounds like a weird soup. Pork ribs and apples. It’s some recipes Chinese uses and soup they often drink, so I had to try. Willem had some doubt (although the Limburg cuisine does use some apple in their cooking) but at the end he likes it a lot.
It’s extremely easy to make and the apple lighten and freshen the soup up. I read the the nutrient from vegetable/fruits lost during the process of boiling, remains in the water and therefore the soups are packed with good stuffs for our body. I hope that’s true.
Ingredients (for 2-3):
- 2 red apples – core removed, cut into wedges
- 400 grams spare ribs (or between 8-10 individual spare ribs)
- 6 red dates
- 1 sweet date
- Handful of wolfberries
Put the ribs (cut into individual ribs) into a separate boiling water for 1 minute. Turn off the heat completely and leave them in the hot water for 2 minutes. This will remove some impurity of the bones. Rinse the bone and add them to the pot with the boiling apples.
Reduce the heat immediately and leave it simmering for 1 hour before serving.
Note the apples in bottom picture had been added freshly into the bowl for picture taking purposes. The apples that have been cooked for one hour in water will not look this fresh and red. 🙂