David Thompson

Geng jeut gwio yort sai - green melon and pork soup

Serves 6 - 8 as an accompaniment


2 coriander roots
3 cloves garlic
a few white peppercorns
200g fatty pork mince
1 tablespoon light soy sauce
1 teaspoon white sugar
1 thick slice of green Chinese melon
1 litre chicken stock
1 teaspoon oyster sauce
1 tablespoon yellow bean sauce
1 teaspoon white sugar
1 tablespoon deep fried garlic
a few large, fresh shitake mushrooms
ground white pepper
handful coriander leaves


Peel, deseed, rinse and blanch the green melon in boiling stock or water and refresh.

Pound coriander roots, salt, garlic and white peppercorns in a pestle and mortar to form a paste.

Mix with the pork mince.

Season with the soy and sugar.

Slap in a bowl to develop the protein. Stuff into the green melon.

Bring the stock to the boil and season with oyster sauce, yellow bean sauce, sugar and deep fried garlic.

Add the mushrooms and boil for a minute or so. Add the melon. Reduce the heat and simmer until the melon and pork are cooked, skimming when necessary.

Serve sprinkled with pepper and coriander.

Geng jeut gwio yort sai - green melon and pork soup