Pork And Fuzzy Melon Soup Recipes

SPICY SAUTéED FUZZY MELON

Steps:

• Heat the oil in a large, deep skillet over high heat until smoking. Add the garlic, ginger and melon and sauté for 2 minutes, until the melon has absorbed the oil. Add 1/4 cup water and sauté, stirring occasionally, until it evaporates. Repeat this process, adding water in 1/4-cup increments, until the melon is tender, 6 to 8 minutes. Stir in the soy sauce, vinegar and red-pepper flakes and sauté for another minute. Add salt and pepper to taste and serve immediately.

WINTER MELON AND PORK SOUP

Steps:

• Boil water in a saucepan.
• Add in winter melon cubes and simmer for 25 minutes or till winter melon cubes are soft (transparent looking).
• Add soy sauce, salt and rice wine to taste.
• Remove and serve.

PORK AND FUZZY MELON SOUP

Steps:

• 1. Slice pork thin. Peel fuzzy melon cut in half lengthwise, then in either 1-inch strips, or 1/4-inch slices. 2. Bring stock to a boil. Add pork and melon and simmer, covered, 8 to 10 minutes. Add salt and sugar simmer 2 minutes more. VARIATIONS: * For the pork, substitute 4 dried scallops (soaked) or 8 dried shrimp (soaked). * For the fuzzy melon, substitute 1 Chinese okra, trimmed and cut in 1/2-inch slices. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PORK AND WINTER MELON SOUP

Steps:

• 1. Cut pork in 1/2-inch cubes. Cut winter melon in 1-inch cubes, discarding rind and seeds. 2. Place pork, winter melon and stock in a saucepan. Bring slowly to a boil. Reduce heat and simmer, covered, 30 minutes. 3. Stir in salt. Beat egg, and stir in quickly. Remove from heat. VARIATIONS: * For the pork, substitute raw chicken or smoked ham, diced, or 1/4 cup dried shrimp (soaked). * In step 2, add 3 dried black mushrooms (soaked), diced or 5 water chestnuts, diced. * In step 2, bring stock to a boil first then add pork and winter melon. Simmer, covered, 10 minutes. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CHILLED MELON SOUP WITH JERKED PORK

Steps:

• To make the pork, put all the ingredients except the pork into a food processor and process to make a gooey paste. (One teaspoon chopped Scotch bonnet or hot sauce makes a moderately fiery marinade; use more or less to taste.) Rub the pork with the paste, wearing rubber gloves, as the pepper can burn. Cover loosely and refrigerate for 1 day.
• One hour before serving, wipe off the marinade with a towel. Roast pork over a charcoal fire, turning regularly, for 35 to 50 minutes, or until the interior is 140 degrees. Cool.
• To make the soup, finely puree the tomatoes, melon, 2 cucumbers, salt, pepper, chili- pepper flakes and buttermilk in a blender or food processor, working in batches. Transfer to a bowl and stir in the orange zest, mint and coriander. Adjust the seasoning and chill. Slice the remaining cucumber into i-inch half-moons and refrigerate.
• Ladle the soup into 6 bowls. Toss the diced pork with the cucumber half-moons and add to the bowl. Garnish with mint and coriander leaves.