Chinese Soup with Pork, Winter Melon and Conch


7 oz pork
20 oz winter melon
7 oz frozen conch
1 cob corn
2 slices ginger


  1. Remove skin of corn. Rinse and cut into sections.
  2. Rub conch with salt and wash thoroughly. Blanch in boiling water for 3 minutes. Drain and set aside.
  3. Remove seeds of winter melon and cut into big chunks.
  4. Boil 12 cups of water in a pot. Add pork, conch and ginger. Cook for 10 minutes on high heat. Turn down heat and simmer for 2 hours. Add corn and winter melon. Simmer for 1 more hour. Season with salt and light soy sauce before serving.

Source: Hong Kong magazine

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