I have bought fresh conch before, they were no very tasteful but these dried conch is different. They made the soup so sweet as in umami and the texture is like eating sliced abalone.
2 lbs pork ribs
2 big pieces dried conch
A handful of dried scallops
8 - 10 red pitted dates
Salt and Pepper
Soak dried conch and dried scallops until they are soft and reconstituted.
Put enough water to cover the pork ribs and bring to the boil. Continue to boil until scum foam up.
Discard the water and wash the pork ribs thoroughly.
Put pork ribs and all other ingredients in the pressure cooker. Add enough water to cover and make sure it 2/3 full. Cover lid and pressurized soup for 15 - 30 minutes. Release pressure before opening the lid.
Alternatively use the slow cooker and cook the soup for at least 6 hours.
Using a gravy separator, remove the fat and discard.
Adjust the taste with salt and pepper