Apple and Pear Pork Rib Soup (清热苹果雪梨排骨汤)
- erinna Chng
- 21 hours ago
- 1 min read
This might not be one of the attractive picture I have ever posted, but it’s definitely one of the recipe we need the most ~ especially this period seems to be common cold and seasonal flu seems to be affecting alot of people, including myself.
Apple and Pear Pork Rib Soup (清热苹果雪梨排骨汤) is one of my favourite soup ~ made with Apple, pear, almond kernels, honey dates, wolfberries and pork rib. Natural sweetness from the fruits elevated the complexity of the soup, in addition to the richness of the broth from the bones after hours of rolling boil. Plus the meat is so tender. This soup is Da Bomb. Also, the addition of the sweet and bitter almond kernels which is very good for cough (and also good for our skin complexion).
Oh did I mention that I think it taste exactly (or maybe 99%) like the one you can get from 老火汤?
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Parboiling the ribs and bones
In an empty pot, add in the pork ribs and pork bones
Fill with water, enough to submerge the pork ribs and bones in the water.
Bring to boil over medium high heat
Turn of the heat and remove it from the stove
Discard the water; rinse and wash the bones and ribs until it is totally scum-free
Boiling the soup
Add all the ingredients (including the washed bones and ribs) into an empty pot that can hold at least 1.5 litres of water and the ingredients
Add 1.5 litres of water and remember the 1.5 litres water level. Add more water along the way as water will evaporate during 2 hours of boiling.
Boil the soup under medium high heat (preferably throughout the 2 hours for a milkier soup)
The soup should remain at the 1.5 litres of water after 2 hours of boiling (if more than 1.5 litres, continue to boil till reduce. If lesser than 1.5 litres, add more water till it reach the 1.5 litres mark)
Serve hot and enjoy
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Apple and Pear Pork Rib Soup (清热苹果雪梨排骨汤)
Head Chef
eckitchensg
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
15 min
Cooking Time
120 min
Rest Time
15 min
Total Time
2 hour 15 min
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