In Taiwan, it's common to enjoy a simple yet nourishing pork rib soup, and this variant with dried figs offers a rich flavor and additional health benefits.
The dried fig and pork soup features a delightful caramel-like body from Turkish figs, giving it a honey-amber hue while enhancing its nutritional profile.
Parboiling the pork ribs first is essential for achieving a clean broth, a common technique in Taiwan that helps eliminate any unwanted gamey flavors.
Using pork spare ribs cut into 1" cubes ensures ease of eating, while cooking them low and slow preserves the soup's clarity and enhances tenderness.
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