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1
3/4
4
4
6
2
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#
#
c
t
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Winter Melon (1)
Pork (2)
Black Mushrooms dry
Ginger slices thin
Water, incl mushroom
Salt
---Garnish----
Sesame Oil dark
Cilantro leaves
Scallion
Bean Sprouts
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PREP
- Soak MUSHROOMS in a cup of warm water for about 1/2 hour, then
squeeze them out, keeping soaking liquid and slice into 1/4 in
squares.
- Peel WINTER MELON with a vegetable peeler, just enough to
remove the hard green. Cut it into 1/2 in cubes (not larger).
- Cut PORK into 1/2 in cubes removing any remaining fat. Put in
a pot with plenty of water and bring to a rolling boil for 1 minute. Dump
out into the sink, wash the pot and rinse all sludge off the pork.
- Cut GINGER slices thin then into narrow matchsticks,
- Prepare GARNISH, as many listed items as you have. Slice Scallions
very thin on a diagonal, separate Cilantro leaves. Set out Sesame Oil
some way so you can dispense just a few drops into each bowl. Keep bean
sprouts fresh and crisp.
RUN
- Put Mushroom soaking liquid and enough more water to make up
6 cups in a pot. Add Mushrooms, Pork, Ginger and
Salt. Bring to a simmer and simmer covered until pork is tender
(20 minutes to 1-1/2 hours depending on cut - longest for ribs).
- Add Winter Melon and continue to simmer until melon is just
cooked through (about 15 minutes - it will become translucent and settle
deeper in the water).
- Ladle into serving bowels. Stir just a few drops of Sesame Oil
into each bowl and add a dash of each garnish (don't overdo it). Serve
hot.
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