Old Cucumber and Pork Rib Soup 老黃瓜豬骨湯

A classic Cantonese old fire soup known for its cooling properties and subtly sweet flavor. Slow-cooked with pork ribs, old cucumber, dried scallops, and red dates.

Nutrition (per serving)

Ingredients

• 500g pork ribs, cut into chunks
• 1 large old cucumber (approx. 1 kg), skin on, deseeded, cut into large chunks
• 30g dried scallops, rinsed and soaked
• 6-8 red dates, pitted
• 2 liters water
• 1 tsp salt (or to taste)

Steps

1. Blanch the pork ribs in boiling water for 5-10 minutes to remove impurities. Rinse thoroughly and set aside.
2. Prepare the old cucumber by rinsing it, keeping the skin on, removing the seeds, and cutting it into large, manageable chunks.
3. In a large soup pot, combine the blanched pork ribs, old cucumber, soaked dried scallops, and pitted red dates.
4. Pour in the water, ensuring all ingredients are submerged. Bring the soup to a rolling boil over high heat.
5. Once boiling, reduce the heat to low, cover, and simmer for at least 2.5 to 3 hours.
6. Season the soup with salt before serving. Remove and discard any excess fat or debris.

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