Water Caltrop and Pork Rib Soup
Chestnut-like hokuhoku! The finest bat-shaped detox soup
Description
A soup simmering 'Lingjiao' (Water Caltrop/Bat nut)—Taiwan's autumn tradition—and pork ribs. Low fat, high potassium, with a fluffy chestnut-like texture offering high satiety.
Restaurants serving Water Caltrop and Pork Rib Soup
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Lingjiao(Water caltrop)
- Pork spare ribs
- Ginger
- Cilantro
- Salt
Instructions
- [Authentic Recipe]
- Peel the hard black shells of Lingjiao to extract the white nuts.
- Parboil pork ribs, wash off scum/blood.
- Put water, ribs, ginger slices, and cilantro roots in a pot; heat on high.
- Once boiling, add Lingjiao, simmer slowly on low for
- mins.
- Season with salt and white pepper, scatter cilantro leaves to finish.
Learn more Spice, substitutes, tips
Key spices
Cilantro freshness and pork richness
Substitutes at Japanese supermarkets
Peeled chestnuts or lotus root (texture and fluffiness sub)
Pairing
Boiled greens(Tang Qingcai)、Unsweetened Taiwan tea
Trivia
[For Women] 'Lingjiao' has a bizarre, pitch-black bat (or buffalo horn) shape, but the inside is amazingly fluffy and sweet. In autumn, Lingjiao stalls line Taiwanese streets. A carb but low calorie, warming the stomach, treasured in Taiwanese homes as an autumn-winter diet soup.
Eating tips & etiquette
[Unique Eating] Dip the tender Paigu (pork) from the soup slightly into Taiwan's sweet soy sauce (Jiangyou Gao) to eat as a 'side dish'!
Allergen
Pork