How to prepare Ground Pork and Winter Melon Soup

• 1

  Prepare the pork

  To reduce the odor, wash the pork with diluted salt water, then rinse several times with clean water and let it drain.

  Next, use a knife to trim off excess fat, cut the meat into small thin slices, and then proceed to mince it finely.

  To save time, you can also use a meat grinder to grind it instead of chopping.

  Tips to eliminate the smell of pork:

  • Method 1: After cleaning, place the pork in a pot and put it on the stove. Next, gradually pour in enough water to cover the meat and boil for 2-3 minutes. After that, remove it, rinse it under water once more, and let it drain.
  • Method 2: Clean the pork and soak it in diluted salt water for 25-30 minutes. Then, remove it and rinse it again under running water.
  • Method 3: When preparing the boiling water for the pork, add a bit of ginger, lemongrass, or white wine to the pot and blanch the pork for 2-3 minutes before removing it to cool.

  See details: Tips to eliminate the smell of pork

  

  

  

  
• 2

  Prepare the other ingredients

  The melon should be peeled and washed clean after purchasing. Next, cut the melon horizontally into circular slices about 1/2 finger thick and then cut each circle into 4 parts.

  Green onions and cilantro should have their roots removed, the outer layer peeled off, washed thoroughly, and then chopped finely.

  Add the green onion tops with 1/2 teaspoon of ground pepper into a mortar and pound them until finely crushed.

  

  

  

  
• 3

  Cooking the soup

  Place a pot on the stove, turn the heat to medium, and add 2 teaspoons of cooking oil to the pot. Wait for the oil to heat up, then add minced garlic and pepper and sauté for about 1 minute until fragrant. After that, add the minced meat and stir-fry for about 2 minutes.

  When the meat is browned and fragrant, add 1.5 liters of water to the pot and bring it to a boil over high heat.

  Once the water is boiling, reduce the heat, skim off some of the foam from the pot, then add the wax gourd. Season the pot with a mixture of spices including: 2 teaspoons of salt, 3 teaspoons of monosodium glutamate, 1 teaspoon of sugar, and 1 teaspoon of fish sauce, then let the mixture simmer for 5 – 7 minutes until the wax gourd is tender, and adjust the seasoning to taste.

  Finally, turn off the heat and add chopped green onions and cilantro to finish.

  

  

  

  
• 4

  Final product

  The wax gourd soup cooked with minced meat should be served hot to fully enjoy the creamy, tender texture of the just-cooked wax gourd, blended with the minced meat and a hint of the distinctive aroma of green onions and cilantro.

  If enjoyed on a hot summer day, it would be even better. Just thinking about it is already tempting.