Pork Shank Soup with Apple and Pear
Sabrina MOK - Accredited Practising Dietitian (Australia), Member of HKDA, said "Pork shank, as an ingredient, contains less fat than pork bones and is thus a healthier ingredient. Apples and pears contain dietary fibre that helps to promote bowel health."
Ingredients (Serve 4):
| Pork shank | 4 taels |
| Dried fig | 3 slices |
| Loquat leaves | 3 |
| Apricot kernels,sweet and bitter | 10 |
| Water | 450 mL |
| Pear | 1 |
| Apple | 3 slices |
Seasonings:
| Salt | 1/5 teaspoon |
| Sugar | 1/4 teaspoon |
Cooking Method:
| 1. | Blanch the pork shank. Remove grease. Put it back into water and simmer for 2.5 hours with the dried fig, loquat leaves and apricot kernels. |
| 2. | Core the pear and apple. Put them into the pork shank soup and simmer for another 45 minutes. |
| 3. | Add salt and sugar to taste. |
Using indirect nutrient analysis base on calculation causes a great variation when estimating the energy and nutrient content of soup, therefore, such information cannot be provided.
This recipe is provided by Telford Recreation Club.
Extract from CookSmart, Issue 16
