bonappetit4.7
Pork Rib Soup With Figs
A riff on a Taiwanese classic, this simple and fortifying soup features a clear broth with tender ribs and sweet dried figs.
👥 4 Servings👤 Clarissa Wei📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●colander
- ●oven
- ●bowl
📝 Preparation Steps
1
Place 1½ lb. pork spare ribs, cut into 1" pieces, in a medium Dutch oven or other heavy pot and pour in water to cover. Bring to a rolling boil, then reduce heat to medium and simmer briskly until meat has expelled scum (water will look dull and dirty), about ⏱️ 5 minutes. Drain ribs in a colander and rinse under cool running water to remove any scum.
½ lb. pork spare ribs, cut into 1" pieces1
2
Bring 7 cups water to a rolling boil in a large pot over high heat. Carefully add ribs, 2 scallions, tied separately into knots, one 2" piece ginger, scrubbed, sliced, 3–4 dried Turkish figs (about 2 oz.), halved, and 2 Tbsp. dry rice wine (michiu or sake). Cover and return to a boil. Reduce heat to low and simmer gently, checking occasionally to maintain a low simmer and removing any foam from surface, until meat is tender, 45–⏱️ 60 minutes. Stir in 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; taste and season with more salt if needed.
2" piece ginger, scrubbed, sliced1–4 dried Turkish figs (about 2 oz.), halved3. dry rice wine (michiu or sake)2 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp
3
Remove ginger and scallions; discard. Ladle soup into bowls and serve with steamed rice if desired.
Steamed rice (for serving; optional)
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