Wintermelon pork ribs barley soup in slow cooker
This is the perfect soup for the erratic weather recently. It is soooo hot even if it rains!
The husband also remarked that we’ve been having a lot of heaty and heavy food since our Taiwan trip (fried chicken, Taiwanese braised pork rice and bak chang anyone?)… so slow cooked soups it is this week!
Wintermelon and barley both have cooling properties, and the dried scallops, honey dates, corn and carrots add sweetness to the soup. Cbb loves this so much that she had two bowls of soup and asked for more. This soup can also be cooked over the stove top or in the pressure cooker, although I always find soups made in the pressure cooker not as flavourful.
We love having this soup. Would you like to try it? Anyone can make cook this!
Serves 4
What you need:
400g pork ribs
1 round block wintermelon (about 1-inch thick)
1 carrot
2 tablespoons dried scallops
3 tablespoons China barley
2 honey dates
1 sweet corn
Salt to taste
Steps:
Blanch the pork ribs in boiling water and rinse under running water to get rid of gunk.
Chop the carrot, wintermelon and sweet corn into chunks. Rinse the scallops, barley and honey dates.
Place all the ingredients in the slow cooker, fill with water and cook on low for 8-9 hours.
Add a little salt to taste. Enjoy your wholesome soup!
