Sunday, October 08, 2006

Watercress pork rib soup

Watercress pork rib soup
-2 bunches watercress (Need to wash thoroughly to get rids of the soil and bugs. Yes, unexpectedly I found many bugs "hiding" in the watercress and decided this is the first and last time I am doing this soup)
- ~1lb pork ribs (Mistakenly used baby pork ribs because it was on-sale in the supermarket. Do stick with the "normal" pork ribs)
-warm water

-blanch the pork rib (put in boiling water for 5-10 mins)
-add blanched pork rib and washed watercress in slow cooker
-add warm water to partially "submerge" the ribs and watercress (warm so that it takes lesser time for the soup to boil)
-put slow cooker to HIGH (~45mins), then turned to LOW (1-2hr)

Ready to serve:

Outcome: Bitter, rather than sweet. Not the usual watercress soup we have tasted.

"Post mortem", what possibly went wrong:
Probably due to the stems of the watercress that were not removed. Also, did not use red dates that are normally be seen in "commercial" watercress soup.
Check out my mogua pork rib soup in the other postings. A better bet ! That worked but this did not.

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