Fried Pork Soup

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.

Cooking Method: Stewing

Cuisine: Chinese

Courses: Soups

Difficulty: Intermediate

Servings: 12

Calories: 1584.6

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

1
Grind the ginger and garlic together in a mortar or blender to form a smooth paste.
2
Place the mutton or lamb ribs in a large pot and add the ginger-garlic paste, sliced onion, ground coriander, fennel, cumin, and turmeric.
3
Season the meat mixture with salt and freshly ground black pepper, tossing to coat the ribs evenly.
4
Add 12 cups (3 litres) of water if using mutton, or 8 cups (2 litres) if using lamb, as lamb cooks more quickly.
5
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.
6
While the soup simmers, heat oil in a skillet over medium heat.
7
Stir-fry the sliced leeks, bruised cardamom pods, star anise, and cinnamon stick in the skillet until the leeks are tender, about 5 minutes.
8
Add the tomato wedges to the skillet and stir to mix well with the aromatics.
9
Add the fried vegetable and spice mixture to the simmering meat soup.
10
Simmer the combined soup for another 2 minutes to blend the flavors.
11
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.

Read it online: https://www.chefs-mate.com/recipe/fried-pork-soup-3/