Crock Pot Kabocha Squash Soup With Pork Spare Ribs (Canh Sườn Bí Đỏ)
This cozy soup is always on my table in the fall. I love how creamy the squash gets in the slow cooker.
- Prep time
- 20 min
- Cook time
- 3 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb pork spare ribs ((500g))
- 2 cloves garlic, minced ((5g))
- 1 shallot minced ((10g))
- 3 tbsp fish sauce
- ground black pepper to taste
- 2 ½ lb kabocha squash, deseed and cut into 1 inch chunks ((1 kg))
Instructions
- 1
Par boil your ribs. Add your spare ribs to some room temp water and throw in a handful of salt (about a tablespoon will do). Turn on the stove and take the ribs off the heat once it comes to a boil.
- 2
Rinse the ribs under running water and add the ribs to a slow cooker with the garlic, shallot, water and pepper. Cook on high 1 ½ hours or on low for 3.
- 3
After the 1 ½ - 3 hours is up, add the kabocha squash chunks to the slow cooker. Continue to cook on high for another hour or on low for another 2 hours.
- 4
When the squash is fork tender, or a knife easily pierces the orange flesh, your soup is ready. Serve with a hot bowl of white rice!