Watercress and Pork Rib Soup

Ingredients

• 700g pork ribs or rib tips
• 400g watercress (about 2 bunches)
• 5 slices ginger
• 4 dried candied dates (mut cho)
• 30g Chinese almonds (nam bak hung)
• 2.5 litres cold water
• 1.5 tsp fine salt
• 1/4 tsp ground white pepper
• Light soy sauce, to serve

Before you cook

• Wash the watercress in several changes of water and trim off any woody stems.
• Rinse the candied dates and the almonds.
• Cut the ribs into 5cm lengths if the butcher has not already done so.

Steps

1. Put the pork ribs in a pot, cover them with cold water, and bring to the boil.
2. Boil for 3 minutes, then drain the ribs and rinse away every trace of scum.
3. Return the ribs to the cleaned pot with the ginger, dates, almonds and 2.5 litres of cold water.
4. Bring to the boil, then lower the heat until the surface barely trembles.
5. Simmer part-covered for 1 hour 30 minutes, skimming once or twice.
6. Push half the watercress into the broth and simmer for 30 minutes, until it melts into the soup.
7. Add the rest of the watercress and simmer for 10 minutes more, so some of it keeps its green bite.
8. Season with the salt and white pepper.
9. Ladle the broth and greens into bowls and serve the ribs alongside with soy sauce for dipping.