Fried Pork Soup
Description
This hearty and aromatic soup features tender meaty ribs slow-simmered with a robust blend of warming spices like star anise, cinnamon, cardamom, and cumin. The dish begins with frying the aromatics to build a deep flavor base before simmering the meat until it falls off the bone. The result is a rich, comforting broth that balances earthy spices with the savory richness of lamb or mutton. It is perfect for cold winter evenings or when you need a restorative meal.Directions
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Grind the ginger and garlic together in a mortar or blender to form a smooth paste.
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Place the mutton or lamb ribs in a large pot and add the ginger-garlic paste, sliced onion, ground coriander, fennel, cumin, and turmeric.
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Season the meat mixture with salt and freshly ground black pepper, tossing to coat the ribs evenly.
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Add 12 cups (3 litres) of water if using mutton, or 8 cups (2 litres) if using lamb, as lamb cooks more quickly.
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Bring the soup to a boil, then reduce heat to low and simmer uncovered until the meat is tender, about 1.5 hours for mutton or 1 hour for lamb.
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While the soup simmers, heat oil in a skillet over medium heat.
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Stir-fry the sliced leeks, bruised cardamom pods, star anise, and cinnamon stick in the skillet until the leeks are tender, about 5 minutes.
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Add the tomato wedges to the skillet and stir to mix well with the aromatics.
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Add the fried vegetable and spice mixture to the simmering meat soup.
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Simmer the combined soup for another 2 minutes to blend the flavors.
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Serve hot, garnished with crispy fried shallots and chopped Chinese celery or cilantro leaves.
Nutrition Facts
Servings 12 cups
- Amount Per Serving
- Calories 1584.6kcal
- % Daily Value *
- Total Fat 95.1g147%
- Saturated Fat 29.4g147%
- Cholesterol 243.5mg82%
- Sodium 986.4mg42%
- Total Carbohydrate 119.4g40%
- Dietary Fiber 37.0g148%
- Sugars 22.0g
- Protein 78.1g157%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
