Pork Rib & Bitter Melon Soup

(click to enlarge)	Pork Rib & Bitter Melon Soup Thailand
	Serves: Effort: Sched: DoAhead:	6 soup *** 1.75 hrs Yes		Soups combining pork and bitter melon are made throughout East and Southeast Asia by dozens of different recipes. This one is derived from several Thai recipes including some Chinese influence.

1-1/2
ar
8
1
2
6
3
1

#

#
cl
c
T
T

Spare Ribs (1)
Water
Black Mushroom (2)
Bitter Melon (2)
Garlic
Water
Soy Sauce
Fish Sauce

Separate SPARE RIBS and chop into lengths no more than 2 inches (a razor sharp Chinese cleaver is perfect for this). Put them in a pot, cover with plenty of water and bring to a rolling boil for about 2 minutes. Drain and rinse the ribs and wash the pot.
Soak the MUSHROOMS in warm water for about 1/2 hour. Stem and quarter them and set aside.
Cut BITTER MELONS lengthwise into quarters, remove the seed mass and then cut them crosswise into peices about 1 inch long.
Cursh GARLIC and chop medium.
Put Spare Ribs, Mushrooms and Garlic in a soup pot with 6 c Water. Bring to a boil and simmer for 30 minutes.
Add Bitter Melon and simmer another 15 minutes or so until melon is tender.
When ready to serve, stir in Soy Sauce and Fish Sauce, bring to a boil and turn off heat.
Serve in individual bowls, a few ribs, some melon and mushrooms.

NOTES:

Spare Ribs: .Weight is with all excess fat trimmed off. I prefer the parts with a lot of cartilage rather than bone.
Black Mushroom: Also called "Forest Mushroom", these are actually dried shiitakis. See my Shiitake Mushrooms page for details. Some would have you add the soaking liquid to the stock but I consider that a bit overpowering.
Bitter Melon: (Bitter Gourd) Use the smoother Chinese variety and select dark green ones about 6 inches long. See my Bitter Melon page for details.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch