Soups Recipes - Pork Broth with Winter Melon Recipe

Ingredients

• 350g/12oz winter melon

• 25g/1oz light golden tiger lilies, soaked in hot water for 20 minutes

• salt and ground black pepper

• 1 small bunch each coriander (cilantro) and mint, stalks removed, leaves chopped, to garnish

For the stock:

• 25g/1oz dried shrimp, soaked in water for 15 minutes

• 500g/1 1/4lb pork ribs

• 1 onion, peeled and quartered

• 175g/6oz carrots, peeled and cut into chunks

• 15ml/1 tbsp fish sauce

• 15ml/1 tbsp soy sauce

• 4 black peppercorns

Serves 4

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Method:

1. To make the stock, drain and rinse the dried shrimp. Put the pork ribs in a large pan and cover with 2 liters/8 cups water. Bring the water to the boil, skim off any fat. and add the dried shrimp and the remaining stock ingredients.

2. Cover and simmer for 1 1/2 hours, then skim again. Continue simmering, uncovered, for a further 30 minutes. Strain and check the seasoning. You should have about 1.5 liters/6 cups.

3. Halve the winter melon lengthways and remove the seeds and inner membrane. Finely slice the flesh into half-moons. Squeeze the soaked tiger lilies dry and tie them in a knot.

4. Bring the stock to the boil in a deep pan or wok. Reduce the heat and add the winter melon and tiger lilies. Simmer for 15-20 minutes, or until the melon is tender.

5. Season to taste with salt and pepper; and serve in heated bowls, with the herbs on the top.

Note: This soup uses two traditional South-east Asian ingredients - winter melon to absorb the flavors and tiger lilies to lift the broth with a floral scent. When choosing tiger lilies make sure they are light golden in color. If you can't find winter melon, you could make the soup using another winter squash.