Winter Melon Tomato Pork Bone Soup (冬瓜番茄排骨汤)
Delicious and simple! Winter melon tomato pork bone soup both satisfies and "cools" you from the summer heat.
- Prep time
- 10 min
- Cook time
- 3 hr
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2-2 ½ quarts of pork bone stock with 4 to 5 pieces of pork neck bones (see previous post)
- ~1 lb of winter melon
- 2 medium tomatoes
- 1 teaspoon vegetable oil
- ~ 2 teaspoons kosher salt (or ~1 teaspoon table salt)
Instructions
- 1
Cut off the winter melon's hard, dark green skin and slice the pale winter melon meat into 1/4 inch (~0.6 mm) thick wedges. Chop the tomatoes into medium wedges.
- 2
Heat the oil in a sauce pan or soup pot under medium-high heat. When the oil is getting warm, add the tomato wedges and a pinch of kosher salt. Stir a bit. When there is visible juice released from the tomatoes, pour the pork bone stock along with the pork neck bones into the soup pot. Cover the lid.
- 3
When the soup begins to boil, add the winter melon wedges. Gently mix the soup and cover the lid again. When the soup starts to bubble again, lower the heat to medium-low or low to maintain a simmer for 5 minutes.
- 4
When the 5 minutes are up, turn off the heat. Add the 2 teaspoons of kosher salt (1 teaspoon of table salt) to the soup, mixing thoroughly. Add more salt to taste. Enjoy while warm!