Pork Rib Soup with Winter Melon
This is a Thai, non spicy soup, that is common in the rural areas due to the melon being very common and low cost. It is delicious yet so simple to make. There is many ways to make pork rib soup, this one uses winter melon. The melon, called Fock in Thai, is often grown in peoples yards, and readily available in local markets for low cost, so the only items to purchase are large shallots and pork ribs.
Ingredients
- 1 kilo pork ribs, (2 lbs)
- 1 large winter melon
- 2 large shallots
- salt, to taste, as desired
Instructions
- Rinse the strip of ribs and cut between each bone.
- Place ribs in a pot and cover with about 2 inches of water and bring to a boil then reduce heat to a low boil. Cook the ribs for about 30 to 40 minutes. Use a large spoon and skim off any foam. You are making a basic pork broth and the ribs will be nice and tender.
- While the ribs are cooking, prep the winter melon by peeling it first. slice off each end. Cut the melon in half lengthwise, use a spoon and scrape out the seeds, then cut each half into 2-3 long slices as well. Chop the long slices into about 1 inch pieces.
- This is what a winter melon looks like, you will want to peel it before you cut it apart. Winter melon is also known as wax melon and ash gourd.
- Prep the large shallots, trim of each end, peel, then quarter. Use a heavy pestle, rolling pin, or meat tenderizer and smash the quarters, this does two things, releases the liquid in the shallots, and keeps the pieces large, as a diced shallot would simply disappear in the soup during cooking. This photo shows our tool of choice for this, a 3 lb granite pestle.
- Add the shallot to the pot between 30 and 40 minutes into cooking, leave on a low boil for another 5-10 minutes. Taste the broth and season with salt as desired.
- Add the winter melon and cook on a low boil for about 20 minutes or until the melon is tender. Taste the broth and season with salt as desired.
- Typically served family style in a large serving bowl in the center of the table, and people have a bowl of rice, they scoop out some ribs, melon, and broth over their rice.
Notes
Low cost per serving.
Recipe provided and cooked by my wife, Rrayada Thayer.
Thailand.
Thailand.