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.