Torn Mind
Lifer
- Nov 25, 2012
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Sorry I wasn't clear. I was talking about two things in the post.So, just simmer pork meat a real long time, add some soy sauce and perhaps vegetables?
Wintermelon is very probably available at the indy supermarket 1/4 mile up the street from me. It's Asian owned and there's a large Asian contingent in our extremely diverse community.
There is the braised pork belly, which utilizes the two types of soy sauce. https://thewoksoflife.com/shanghai-style-braised-pork-belly/
The soup does not require soy sauce, although after the meat is cooked, the meat can be dipped into a sesame oil and soy sauce mixture when eaten. It's the picnic shoulder cut that I recall being used. Just put the whole should in water and let it cook in hot water. I recall bring the soup to boiling and then reducing the heat but other recipes online do not. As long as the meat reaches a flake-off texture, it's ready.
I like a little salt and MSG in the soup. The combo of rice, MSG, and salt increases the palatability.
Wintermelon can be made into a sugary candy. Not exactly a tooth friendly food that way. http://unclephilipsg.blogspot.com/2009/05/how-to-make-candied-winter-melon-aka.html