A riff on a Taiwanese classic, this simple and fortifying soup features a clear broth with tender ribs and sweet dried figs.
In Taiwan, pork rib soup is a common tonic—usually served with chopped daikon. This dried fig and pork soup is a delightful twist on the classic. Turkish figs add an unexpected caramel-like body to the broth and give the soup a bright, honey-amber hue. Figs are rich in calcium and potassium, which can help the body improve bone density and with muscle contractions.
The key to getting a clean broth is parboiling the ribs first. This is a common technique used in Taiwan and throughout Asia that gets rid of any gamey, lingering notes in the meat. If you have particularly fatty pork, you can continue skimming the scum from the surface of the soup as it cooks. I prefer using 1' cubes of pork spare ribs because they’re easy to eat. You can often find this cut at Asian markets, or you can ask your butcher to cut them this way.
Main Starter Soup Dairy-Free Gluten-Free Nut-Free Easy Taiwanese Pork Rib Fig
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