#winter pear

J.C. Penny Body Image Winter Pear Gift Set

1990s

Pork Ribs and Winter Pear Double Boiled Soup

(Serves 8)

Double-boiled soups are a fixture in my household. Gentle simmering, often over long hours, tease out every ounce of flavor from the ingredients. I often strain or double strain my soups to ensure that the resulting broth is as clear as ever. A meal can be as simple as a bowl of double-boiled soup, some rice, and a simple steamed or stir-fried vegetable dish.

This recipe is a winner in every way. It combines a traditional Chinese recipe - pork ribs and winter pear - with a traditional French-style vegetable stock to create a beautiful fusion of flavors. Every bit a winner for soup lovers of every culture. 

For my Muslim and Jewish friends, the pork can easily be replaced with chicken. 

Ingredients

1 liter French-style vegetable stock (see instructions)

500g pork ribs 

500g pork belly meat, skin removed

(If not using pork, replace ribs and belly with 1 whole cut chicken)

5 pitted dates

2 Chinese winter pears 

5 dried figs

1/2 cup dried apricot kernels

1/2 cup white fungus, soaked and grit removed 

Prepare 1 liter of French-style vegetable stock first. This is simply made from an onion, 2 sticks of celery, 2 leeks, 1 carrot, sauteed in butter till transluscent, de-glazed with white wine, then cooked with 1.2 liters of water with a bouquet garni of 1 sprig of thyme, 1 sprig of rosemary, 2 sprigs of parsley, 6 black pepper corns, and 2 bay leaves. The resulting stock is double-strained with a fine sieve, and stored. 

Prepare a double boiler. Fill it with 1 liter of the vegetable stock, and another 500ml of cold water. Blanch the pork in rapidly boiling water for 2 minutes before adding to the double boiler. 

Cut and de-seed the pear, soak and clean the white fungus of grit, and add the figs, dates, and apricot kernels. Bring the water to boil, and simmer the soup for 2 hours. Salt to taste and serve.