Crock Pot Kabocha Squash Soup With Pork Spare Ribs (Canh Sườn Bí Đỏ)

🧂 Ingredients

• 1 lb pork spare ribs

  (500g)
• 2 cloves garlic, minced

  (5g)
• 1 shallot minced

  (10g)
• 3 tablespoon 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!

Nutrition Info