Pickled Cassava Leaves Soup with Pork Ribs – A Delicious and Nutritious Dish

Pickled cassava leaves are often used to make fish soup, and their distinctive flavor leaves a lasting impression on anyone who tries them. While cassava plants (also known as manioc) are usually cultivated for their starchy roots, many people are unaware that the leaves are edible and packed with health benefits.

Cassava leaves are rich in vitamin C and folate, which help strengthen the immune system and support overall health. The antioxidants present in the leaves help eliminate harmful free radicals in the body, while folate plays a crucial role in cell production by supporting the genetic materials needed for life and preventing DNA mutations.

Additionally, cassava leaves contain dietary fiber that promotes the growth of beneficial gut bacteria. This, in turn, enhances immunity and helps prevent constipation. With such nutritional value, cassava leaves can be used to create a variety of delicious and satisfying dishes. Below is a simple guide to making a flavorful pickled cassava leaf soup with pork ribs.

Ingredients for Pickled Cassava Leaf Soup

• Pickled cassava leaves: 1 bowl

• Pork ribs: 800g

• Shallots: 3 bulbs

• Cooking oil: as needed

• Common seasonings: salt, seasoning powder, fish sauce to taste
  
  

How to Choose Fresh Pork Ribs

• Fresh pork ribs typically have a bright pink color. When pressed lightly, the meat should feel firm and elastic.

• Opt for ribs with small, flat bones and plenty of cartilage, as these tend to have more meat and a better texture compared to large, round bones.

• Avoid buying ribs that emit an unusual odor, have dull-colored meat, or feel slimy, as these are signs of spoilage.

Instructions for Cooking Pickled Cassava Leaf Soup with Pork Ribs

1. Prepare the ingredients: After purchasing, squeeze out excess sour juice from the pickled cassava leaves.

2. Prepare the ribs: Cut the pork ribs into bite-sized pieces, then soak them in lightly salted water for about 30 minutes. After soaking, rinse and drain the ribs.

3. Sauté the ribs: Heat a pan, sauté the shallots until fragrant, and then lightly stir-fry the ribs. Add a small amount of seasoning to enhance the flavor before adding enough water to simmer. Cook for about 30 minutes until the ribs are tender.

4. Add the cassava leaves: Once the ribs are soft, add the pickled cassava leaves to the pot. Continue to simmer until the leaves are fully cooked. The key to a delicious soup is slow cooking—the longer it simmers, the more flavorful it becomes. The sweet taste of the pork ribs perfectly balances the tanginess of the cassava leaves, resulting in a savory, satisfying soup. Adjust seasoning according to your family’s preference before serving.

Tips for Cooking Pickled Cassava Leaf Soup

• Besides pork ribs, pickled cassava leaves pair well with other ingredients such as anchovies, pig tails, pig trotters, or freshwater fish, making it a versatile dish.

• Since pickled cassava leaves already have a salty flavor, avoid over-seasoning. Only add a small amount of seasoning when sautéing the ribs to avoid making the soup too salty. Taste and adjust seasoning toward the end of cooking.

• For a more visually appealing soup, you can add a few slices of tomatoes or pickled bamboo shoots. This not only enhances the flavor but also adds a pop of color to your dish.

Additional Note:
Pickled cassava leaf soup is not only tasty but also highly nutritious. The combination of sour and savory flavors makes it a perfect comfort food, especially during cooler months. With its high vitamin content and fiber, it is excellent for boosting immunity and supporting digestive health, making it a great addition to any family meal.