西洋菜豬骨湯Watercress and Pork Bone Soup

Prep 20 min·Cook 2h 30m·Rest 15 min

1. 1You're here
   Step 1.

   Soak the tangerine peel in water for 15 minutes until soft, then scrape off the white pith.

   1 piece Dried tangerine peel

   15 min
2. 2
   Step 2.

   Wash the watercress thoroughly in several changes of water, checking for grit and snails. Keep the stems and leaves together.

   600 g Watercress

3. 3
   Step 3.

   Put the pork bones and pork shin in cold water, bring to the boil and boil for 5 minutes. Drain and rinse off the scum.

   500 g Pork bones, chopped300 g Pork shin (or other lean pork), in large pieces

   5 minBoil / blanch
4. 4
   Step 4.

   Bring the 3 litres of water to the boil in a large pot. Add the pork, ginger, candied dates, apricot kernels and tangerine peel.

   3 l Water500 g Pork bones, chopped300 g Pork shin (or other lean pork), in large pieces2 slices Ginger2 pieces Candied dates (honey dates)20 g Sweet and bitter apricot kernels1 piece Dried tangerine peel

   Slow-simmer soup
5. 5
   Step 5.

   Once it boils again, add the watercress. Return to the boil and boil on high for 20 minutes.

   600 g Watercress

   20 minSlow-simmer soup

   Mum's tip媽媽小貼士

   Watercress must go into boiling water; added to cold water it turns bitter.
6. 6
   Step 6.

   Turn to low heat, cover and simmer gently for 2 hours.

   600 g Watercress500 g Pork bones, chopped

   2 hSlow-simmer soup
7. 7
   Step 7.

   Skim off the fat, season with salt and serve. Serve the pork shin on the side dipped in light soy sauce, as Hong Kong families do.

   to taste Salt300 g Pork shin (or other lean pork), in large pieces