PORK, ALMONDS AND MELON SOUP

This soup looks very plain and simple but I loved the crunchy almonds though boiled and simmered for some time.

The almonds here are of two different types [sweet & bitter].   These are available at all Chinese medical shops and I was told some comes with brown skin.   Most people prefer the almonds without the skin.  For this soup, you can use honey dew instead of winter melon.

A homey soup suitable for all ages and especially good during hot weather.

Recipe adapted from Lisa Yam’s World Cookbook with modifications

Ingredients

200 gm winter melon – peeled, remove seeds and cut into chunky pieces

200 gm lean pork or pork shank – cut into slices

2 tbsp assorted almonds [nam hang & pak hang] - rinsed

800 ml water

2 slices ginger

Seasoning

Salt to taste

Dash of pepper to taste

1. Bring water to boil in a soup pot, add in all the ingredients.
2. Bring to boil, then lower heat to simmer till tender and soup thickens.
3. Season with salt and pepper.
4. Dish up to serve hot.
   
   
   
   

I'm linking this post to Cookbook Countdown Event #17 hosted by Joyce of Kitchen Flavours and Emily of Emily's Cooking [Makan2] Foray