I love slow cooked soups, slow cooked soups with pork and watercress being one of my favorites. This is a soup I often get at one of my favorite local Chinese Restaurants in Mountain View, CA Fu Lam Mum. It is often the "Soup of the Day" option for dinner. For years I have said to myself I need to learn how to make this soup. I happen to have an overgrown patch of watercress in my garden that inspired me to make today the day I tried making this soup. This soup was really easy to make and big hit with the family. I will definitely make it again, especially if my watercress patch continues to thrive in my garden. Give it a try.
1 lb of pork with bones, I used spare ribs
2 Oz of dried Shitake mushrooms, rehydrated
2 C of watercress stems and flowers
1 clove of garlic, chopped
2 leeks, chopped
2 parsnips, chopped
1 shallot, chopped
1 T of sesame oil
10 C of water
Salt and pepper to taste
Saute the pork in the sesame oil, add the chopped garlic, shallot and leeks, cook until meat is browned. Add the water and all the other ingredients. Cook on low heat for about 4 hrs. Add water if needed in the cooking process, the slow cooked soup is done when the pork is fork tender. Enjoy.
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