Pork Spare Rib Soup
One of our market customers from Narrabeen gave me this pork spare rib soup recipe and insisted I try it. She asked me two weeks in a row before I got around to it. Well worth it as this was super nourishing and delicious. I even ate it for breakfast one morning.
Ingredients:
- 1kg Pasture Fed Pork Spare Ribs, cut into bite size pieces (you could also slice up your own using a piece of pork belly)
- 1 brown onion, chopped
- 2 garlic cloves, minced
- 1 tsp fennel seeds
- 1L filtered water
- 2 green apples, peeled, cored and diced (I didn’t peel mine)
- 800g pumpkin, peeled and diced
- 2 cups shredded cabbage
- 1-2 tbsp ghee (or tallow)
- 2 tsp apple cider vinegar
- 2 tsp sea salt
- 1/2 tsp pepper
Method:
- Add pork, onion, garlic, fennel seeds and water to your slow cooker and cook on low for 3 hours.
- Add remaining ingredients and continue to cook for another hour or two or until pumpkin is soft and you are ready to eat.
- Extras freeze and reheat well for lunches or dinner.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!
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