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Artichoke And Pork Rib Soup
Ingredients
- 4 Fresh Artichokes ( Medium Size ) ( Or you can use 2 Jumbo sized artichokes )
- 2 Pounds Pork Riblets
- 12 Cups Water
- 1/2 Tablespoon + 1 Teaspoon Salt
- 3 1/2 Tablespoons Totole Chicken Soup Base Mix
- 2 Teaspoons Sugar
Garnish with:
- Chopped Green Onions
- Chopped Cilantro
- Black Pepper
Dipping Sauce For The Meat :
- Maggi Seasoning
- Red Thai Chili
Instructions
- Parboil the pork riblets for 10 minutes. Place the pork riblets in a pot and fill with water. Boil for 10 minutes. Then drain and wash the pork riblets.
- Wash the artichokes and remove the stems.
- Fill a stock pot or large wok with 12 cups of water. Add in the salt, the Totole Chicken Soup Base Mix, the sugar, the artichokes, and the pork riblet to the pot. Bring to a boil. Skim off any foam during the cooking process. Reduce the heat to low. Cover and simmer for 1 hour.
- Taste and adjust the soup if necessary. If it is a bit salty, simply add more water.
- Transfer the soup to a bowl. Garnish with some chopped cilantro and green onions. Sprinkle on some black pepper.
- Serve with white rice with a soy sauce dip for the meat. Pour some Maggi Seasoning in a small dipping bowl and add one chopped Thai chili.
Notes
I would recommend using JUMBO artichokes if available as they have more meat at the bottom of the base of the artichoke petals. If jumbo artichokes are not available then you can use medium sized artichokes.
*Taste and adjust the soup. If it needs more flavor, add more of the Totole Chicken Soup Base Mix. Add more salt if needed. If it is too salty, add more water.
**The tender base of the petals and the artichoke heart is edible. Just scrape off the tender part with your teeth.
