Food For Four

Sugarcane and Pork Soup

Posted on | July 12, 2013 | Asian Recipes | No Comments

sugarcane and pork soup

My dear friend gave me these fresh sugarcane. It’s cold and making soup with them is the first thing that came to mind. I love the natural sweetness of sugarcane and it is great to use in making asian soups. This pork ribs soup with sugarcane is just so simple and delicious. I’ve added carrot for colour, water chestnuts for crunch and dried fox nuts for extra texture (but adding this is optional). The soup is just so naturally sweet without any seasoning.

how to cut sugarcane

The thing about sugarcane is that it takes a bit of work to cut into small pieces and you really need to use a cleaver to cut it. But if you don’t mind the hard work then it is totally worth it as a natural sweetener. I only use the sugarcane to sweeten the soup and don’t actually chew the sugarcane pieces. I just don’t think it’s worth the effort. Fresh sugarcane juice is just divine and I wish I knew a way to juice sugarcane without using those sugarcane juicing machines.

pork and sugarcane soup

Sugarcane and Pork Rib Soup


500g sugarcane, cut into small pieces
500g pork ribs, cut into small pieces
1 carrot, peeled and cut into chunks
140g can of water chestnuts
30g dried fox nuts (optional), washed soaked for at least 30 minutes,


Parboil the pork ribs by boiling the pork ribs rigorously for 10 minutes. Discard the water, rinse the pork ribs and wash the pot.

In a stock pot, add 2 litres of water, pork ribs and sugarcane. Bring to the boil and skimming the impurities.

Allow to simmer for 20 minutes and add carrots, chestnuts and fox nuts. Cook for another 1 – 1.5 hour until pork ribs is soft.

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