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Apple and Pear Pork Rib Soup (清热苹果雪梨排骨汤)

A nourishing and comforting soup made with pork ribs, apples, pears, almond kernels, and wolfberries—perfect for soothing the body and soul, especially during cold and flu season.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 2 people
Calories 320 kcal

Equipment

  • 1 Pressure Cooker
  • 1 Knife for peeling and cutting fruits
  • 1 Cutting board

Ingredients
  

Main Ingredients

  • 400 g Pork Big Bone for deep meaty broth
  • 500 g Pork Prime Ribs for tender pull
  • 12 g Sweet Almond Kernels 南杏
  • 4 g Bitter Almond Kernels 北杏
  • 5 g Wolfberries
  • 2 Honey Dates medium
  • 2 Medium Apples cut into wedges
  • 1 Medium Snow Pear/Brown Pear cut into wedges
  • 1.5 teaspoons Salt
  • 1.5 litres Water enough to cover ingredients

Instructions
 

Instructions

  • Rinse the pork ribs under cold water. Then blanch them in boiling water for about 5 minutes to get rid of impurities. Drain and set aside.
  • Peel the apples and pears, core them, and slice into quarters.
  • Put the blanched pork ribs, apples, pears, sweet and bitter almond kernels, wolfberries, and honey dates into your pressure cooker pot.
  • Add 1.5 litres of water ensuring it covers the ingredients nicely.
  • Lock the lid and cook under medium high heat until the cooker reaches pressure. Maintain steady pressure for about 2 hours.
  • During cooking, monitor the steam cues. It should hiss gently to ensure tenderness.
  • After 2 hours, let the pressure release naturally so the ribs stay juicy and flavors settle.
  • Open the lid, skim any foam on top, add salt to taste, stir gently and serve hot.

Notes

Refrigerate leftovers up to 3 days or freeze for longer. Reheat gently to maintain tenderness. You may separate solids and liquids when reheating for best texture.