Watercress and Pork Bone Soup
- 1.5 lb pork bones pork neck bones or spare ribs
- 10 cups water
- 2 cups warm water (for rehydrating ingredients)
- 1 lb watercress
- 1 large carrot
- 2 dried duck kidneys optional
- small handful dried scallop
- 1 teaspoon north dried apricot seed or kernels (aka north dried almonds)
- 2 tablespoon south dried apricot seed or kernels (aka south dried almonds)
- 2 dried / candied dates
- ½ of a whole dried tangerine peel
- 2 inch knob of ginger
- 1.5 teaspoon salt
- ⅛ teaspoon white pepper
Prepare the ingredients
- Give the dried scallop, dried duck kidney, dried dates, and the north and south dried almonds a good rinse. Put them in a bowl with 2 cups of warm water, and cover to let rehydrate.2 dried duck kidneys, small handful dried scallop, 1 teaspoon north dried apricot seed or kernels, 2 tablespoon south dried apricot seed or kernels, 2 dried / candied dates, 2 cups warm water
- Soak the dried tangerine peel in a separate bowl.½ of a whole dried tangerine peel
- Wash and soak watercress in large bowl of water. If there are white roots or debris, remove them.1 lb watercress
- Peel and slice the carrots into 1 inch pieces (I like the roll-cut or oblique cut for this).1 large carrot
- After 5-10 minutes, the tangerine peel should be soft. Scrape off the pith (the white fibrous part) with a spoon. The pith is bitter, so removing this will prevent your soup from becoming bitter.
Parboil the pork bones
- Boil the pork bones in a pot of boiling water for 5-10 minutes. Drain, then give the pork bones and pot a good rinse to remove any scum.1.5 lb pork bones
Make the soup
- Break apart the rehydrated scallop with your fingers.
- Slice the dried duck kidney into smaller, bite-sized pieces.
- Bring the pork bones and 10 cups of water to boil with ginger, mandarin peel, candied / dried dates, scallop, duck kidney, north and south dried almond, and the water they were rehydrating in.10 cups water, 2 inch knob of ginger
- Remove any scum that floats to the surface.
- Once it starts boiling, reduce to a simmer and cover with a lid. Simmer for about 2 hours.
- Add the carrots and watercress. Simmer for another 1 hour, covered.
- Skim off any excess oil on the surface of the soup.
- Season with salt and pepper. Enjoy!1.5 teaspoon salt, ⅛ teaspoon white pepper