Bitter Melon Soup with Pork Bones
User Reviews
5
Bitter Melon Soup with Pork Bones
Description
This soup starts by soaking pearl barley and pork bones to remove impurities, followed by blanching and rinsing the bones for a clean broth foundation. The bones are simmered with soaked barley, dried jujubes, ginger slices, and ample water for two hours to develop rich flavors. Meanwhile, bitter melon is prepared by removing seeds and white pith, then cut into large chunks to reduce excessive bitterness when cooked.
Adding the bitter melon after initial broth development ensures it cooks fully, softening its texture while allowing its flavor to infuse. Seasoning with salt and optional MSG adjusts the taste to preference. The result is a soup with a delicate balance of the pork's umami, the barley's mild graininess, the subtle sweetness from dates, and the characteristic bitterness of the melon, offering a complex but soothing broth experience.
Ingredients
- 2 ounces pearl barley (soaked; 2 ounces/60g = about 1/3 cup)
- 1 1/2 pounds pork bones such as neck bones and/or ribs, meaty
- 2-3 dried red dates (AKA dried jujubes)
- 8 cups water
- 4 lices ginger (1-inch long, ⅛-inch thick slices)
- 12 ounces bitter melon (about 1 large melon)
- salt (to taste)
- MSG (to taste; optional)
Instructions
- Soak the pearl barley for at least 2 hours or overnight. Drain and set aside. Also soak the pork bones in cold water for 1-2 hours to purge them of impurities, changing the water once halfway through.
- Rinse the pork bones clean, using your hands to scrub them of any impurities and bone spurs. Transfer to a deep stock pot with just enough water to submerge them. Bring to a boil, and boil for 1 minute. Remove from the heat, rinse the pork bones clean, discard the water, and rinse the soup pot clean.
- Add the pork bones back to the stock pot, along with soaked barley, dates, 8 cups water and the ginger slices. Set over high heat, and bring to a boil. Once boiling, immediately turn the heat down to medium low, cover, and simmer for 2 hours.
- While the soup is simmering, slice the bitter melon in half lengthwise. Use a spoon to scoop out the seeds and scrape away all of the white pith, which can be particularly bitter. Cut each half into large chunks. Set aside.
- After 2 hours of simmering, skim the fat off the surface of the soup. Add the bitter melon, cover, and simmer for another 30 minutes. Add salt to taste before serving (you can also add MSG for extra oomph if desired—this is completely optional!). Serve with light soy sauce to dip the tender pork ribs into.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 278mg | 12% |
| Potassium | 407mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 48mg | 53% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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