Winter Melon Pork Rib Soup (冬瓜排骨汤)

冬瓜排骨汤

Winter Melon Pork Rib Soup (冬瓜排骨汤) — CantoneseGuangdong home cooking.

Ingredients

• pork ribs, cut into 5 cm segments
• winter melon, peeled and cut into 3 cm chunks
• ginger, sliced into 4 rounds
• scallion, knotted (for simmering)
• Shaoxing wine
• cold water
• salt
• white pepper

Instructions

1. Blanch the pork ribs: place ribs in a pot of cold water, bring to a boil over high heat. Boil for 3 minutes to release scum. Drain and rinse ribs under cold running water. This step removes impurities and ensures a clear broth. (Gray-brown scum floats to the surface; water turns cloudy)
2. Prepare the winter melon: peel the tough outer skin, remove seeds, and cut the flesh into 3 cm chunks. The rind can be left on for a firmer texture or removed for a softer result. (Flesh is pure white, firm but yielding to slight pressure)
3. In a clean pot, combine blanched ribs, sliced ginger, knotted scallion, and Shaoxing wine. Add cold water (1.5 L). Bring to a boil over high heat. (Water is clear, small bubbles forming at the edges)
4. Once boiling, reduce heat to the lowest possible setting. Cover partially and simmer for 40 minutes. The broth should barely move — a few occasional bubbles, not a rolling boil. (Broth is clear golden, a few bubbles breaking the surface every few seconds)
5. Add winter melon chunks to the pot. Continue simmering uncovered for another 30-35 minutes, until the melon is translucent and fork-tender. (Winter melon turns from opaque white to semi-translucent, edges softening)
6. Remove ginger slices and scallion knot. Season with salt and white pepper to taste. Ladle into bowls and serve immediately. (Broth is crystal clear with a faint golden sheen, melon pieces floating like jade)