Prep Time: 10 minutes
Cook Time: 60 minutes
Cooker: Grill Pan & Pressure Cooker
Skill Level: Easy
Apricot & Spring Onion Pork Rib Soup
2 racks pork ribs
1 tablespoon kosher salt
1 teaspoon finely ground freshly cracked black pepper
100 g (3 1⁄2 oz) unsalted butter
2 tablespoons plain (all-purpose) flour
3 spring onions (scallions), finely chopped
375 ml (13 fl oz) apricot nectar
200 ml (7 fl oz) beef stock
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon celery powder
2 tablespoons hot sauce
1 cup bean sprouts, trimmed
1 red chilli
1/4 bunch coriander (cilantro)
• Remove the membrane from the underside of the pork ribs and season lightly with salt and pepper. Brown in a frying pan.
• Melt the butter and mix with the flour. Add all of the ingredients, except the bean sprouts, chilli and coriander, to a pressure cooker and stir well to combine. Add the pork ribs and cook for 45 minutes.
• Remove the pork ribs from the soup and coarsely pull the pork rib meat from the bones, discarding the bones. Return the pulled pork to the soup and allow to stand for 15-20 minutes before serving.
• Serve with bean sprouts, finely sliced red chilli and coriander to garnish.
Tip: Add a splash of hot sauce to your individual bowl to add some extra kick. Grill some garlic bread on the side for dunking.