Ingredients:
2 pounds pork ribs or pork rib tips (cut into 1-2-inch/2.5-5cm pieces)
5 slices ginger (⅛-inch thick and smashed)
9 cups water (plus more for soaking and blanching the ribs)
1 1/2 pounds winter melon
1 1/4 teaspoon sea salt (plus more to taste)
white pepper (to taste)
1 handful cilantro and/or scallions (chopped)
light soy sauce (to serve with the ribs)
Instructions:
Soak the ribs in a bowl of cold water for 1 hour to get rid of blood and impurities. Drain. If you are strapped for time, this step isn’t strictly necessary, as you’ll be blanching them also in the next step.
Add the ribs to a large soup pot along with enough water to cover. Bring to a boil. Simmer for 1 minute, and turn off the heat. Drain and rinse the ribs under running water, and clean your soup pot. This step is important––it keeps your broth clear and clean-tasting.
Put the blanched pork ribs, smashed ginger slices, and 9 cups of water back in the soup pot. Bring to a boil, and immediately reduce the heat down to medium-low. Cover and simmer for 90 minutes. Cantonese soups require low heat for a delicate flavor and clear broth. Check on the soup periodically to make sure it is lightly simmering, but not boiling.
Meanwhile, prepare the winter melon: trim off the thick skin, rinse it clean, and cut it into ¼-inch thick (6mm) bite-size pieces.
After 90 minutes, use a ladle to skim off the excess grease floating at the top of the soup, then add the winter melon and salt. Cover and simmer for another 15 minutes, until the winter melon is just cooked through (don’t overcook it—it should still have some bite to it).
Add the white pepper and adjust the salt to taste as well. Finally, add the scallions and/or cilantro.
After cooking in the soup for so long, the ribs are melt-in-your-mouth tender and perfect with a little soy sauce! Serve the soup with a hot bowl of rice and a small dish of light soy sauce as a dipping sauce for the pork
