Pork soup with pork ribs and lotus seeds

This pork soup with lotus seeds is a gentle tonic and is refreshing for summer. I love to cook it till the lotus seeds are so soft they melt in my mouth and the pork is falling off the ribs.

Lotus seeds are usually sold in dried form. Before use, soak for about 30 minutes. Remove the brownish skins by rubbing them in your palms. They usually already have the bitter seeds removed.

If you are using fresh lotus seeds, remember to remove the skins and seeds. Try to buy those already skinned and pitted. It would save you a lot of preparation work.

If you like the pork ribs to be tender, lengthen the cooking time. Do not turn up the heat.

Ingredients

300g prime pork ribs
80g lotus seeds
80g carrot
2 slices ginger
1500ml water

Seasonings

1/2 tbsp salt
1 tbsp cooking wine

Directions

1. Cut ribs into pieces. Parboil in water for about 3 minutes. Drain and trim away any fats or dirt
2. Soak the lotus seeds with cold water till soft.You can cut the lotus seeds in half if you want
3. Wash, peel and cut the carrots into small chunks (slightly smaller than the pork ribs)
4. Bring the water to a boil in a large soup pot, add the pork ribs, lotus seeds, carrots and ginger
5. Bring the chinese pork soup to a boil again and lower the heat to a simmer
6. Simmer for 1 hour
7. Add salt and cooking wine before serving

Directions(slow cooker version)

1. Prepare the ingredients as per step 1 to 3
2. In the slow cooker, place the pork ribs, lotus seeds, carrots and ginger and add hot water
3. Use high heat to bring the soup to a boil and then lower the heat to a simmer
4. Add the cooking wine
5. Simmer for 1.5 to 2 hour
6. Add salt before serving

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This page has been edited and updated on 30 August 2013.

Thanks, Phoebe

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