Last month during the lunch time at Church, my friend, Yuth made this delicious pork bone soup. It was so light, yet very fragrant and flavorful, I ate 2 bowls of them...haha. I asked him what ingredients did he use for the soup? "secret" he said...later on he told me that his secret ingredients was the pandan leaves and also he didn't use ginger for the soup.
I always love winter melon, I think it's the best match for Chinese pork bone soup. Sadly, I almost chop off my finger one day while trying to cut the hard skin of winter melon...and I haven't cook winter melon again ever since. Yuth told me his tips to cut the winter melon, so instead of trying to cut the hard skin, he told me to use peeler to shave off the skin. I tried it and it was so easy!! I wish I knew this tips earlier, so I can enjoy my favorite winter melon more. So, here's my version of the soup. Yuth only used 1 pandan leaves and he used cilantro on his soup. I skip the cilantro and use more pandan leaves.
1 pack of pork short rib, chopped
5 pandan leaves
1 bucket of cut winter melon
1 handful of garlic, crush.
salt & white pepper
3 pinch of sugar
2. Boil water on a big pot.
3. Put the pork bone into the boiling water, let it boil for 15 to 20 minutes. Then you'll see the foam rise to the water surface. We don't want those dirty stuff.
4. Throw out the dirty water, rinse the pork bone one more time, rinse the pot, and put new water to the pot.
5. Boil the water with the pork bone in it one more time. Use High temperature
6. Add the pandan leaves and garlic into the pot.
7. Season with salt, white pepper and sugar.
8. After the soup is boiling, turn down the heat to simmer. Cook with the lid close for 1 hour.
9. After 1 hour, add the winter melon, the continue to simmer for another 30 minutes.
10. The soup is ready when the short rib and winter melon turn soft. The pork meat should be easily fall from the bone when poke with fork.