I love this Chinese soup because it’s so yum, and I just found out this past weekend that it’s crazy easy to make. So, here goes.
- pork neckbones – a couple pounds, depending on pot size
- watercress
- salt, to taste
- a couple carrots, I used baby carrots for simplicity (plus for some reason my supermarket only had those!)
I bought these in a Chinese market; pick a package that looks healthily red and “juicy”. This package was just over 3 lbs.
Rinse the pork under cool running water to get rid of any grit or anything icky, just in case.
Put the pork in the bottom of a large stockpot. Fill the pot to almost full with cold water.
Cover the pot and turn the fire on high. Bring to a boil; reduce the heat to medium/low, so the water is still bubbling but not furiously.
About every 30 minutes or so, check it. If you see icky brown stuff floating on top, just skim it.
Meanwhile, chop the carrots and wash the watercress.
To wash the watercress, just put in a large bowl, run cold water over it, and swish it around a few times, then drain, and repeat. Repeat as many times as desired.
After about 3 hours, drop in carrots. Depending on how tender you like the carrots and the watercress, you can eat now (drop the watercress in, cover, and wait 1 minute to serve for barely cooked veggies, or wait 10-15 minutes, drop the watercress in, and wait another 10-15 minutes for super soft veggies).
Enjoy!
Serving suggestion: before a meal of yummy Chinese food, rice with “soong” or whatever. Delicious, clear, and of course, soothing
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