Old Cucumber and Carrots in Pork Broth

Old Cucumber and Carrots in Pork Broth

 

Another soup for the damp, wet spring season! You’ll find a recurring theme within Spring soups, mainly consisting of an assortment of beans and certain vegetables that are diuretic. This is a simple soup with a pretty strong “bean” taste – so use less beans if it’s for kids. Mine found it a bit too “beany” and didn’t really like it that much. Consider adding corn to sweeten it up, but the adults lapped it up. It’s an easy to drink soup that is excellent for our health during this time of the year, especially when it’s wet and humid. You can also use chayotes, onions and fish for variation.

Soup Name: Old Cucumber and Carrots in Pork Broth

Traditional Chinese Name:  老黃瓜胡蘿蔔湯 (lǎo huáng guā hú luóbo tāng)

Old Cucumber and Carrots in Pork Broth
Recipe Type: Soup
Cuisine: Chinese
Author: LadyTong
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 pound of [url href=”http://www.thechinesesouplady.com/pork-shank/”]fresh pork shank[/url], cut and blanched
  • 1 large [url href=”http://www.thechinesesouplady.com/old-cucumber/”]old cucumber[/url], washed and largely cubed (with skin)
  • 2 large [url href=”http://www.thechinesesouplady.com/carrots/”]fresh carrots[/url], peeled and largely cubed
  • 3 [url href=”http://www.thechinesesouplady.com/large-dried-dates/”]dried honey dates[/url]
  • 40 g [url href=”http://www.thechinesesouplady.com/lentils/”]lentil[/url]
  • 40 g [url href=”http://www.thechinesesouplady.com/azuki-beans/”]red beans[/url]
  • 1 small piece of [url href=”http://www.thechinesesouplady.com/tangerine-peels-dried/”]dried tangerine peel[/url], cleaned
  • 2 L of water
Instructions
  1. In a small pot of boiling water, blanch your pork for 5 minutes. Scoop out and rinse of any excess foam.
  2. Start boiling your soup water.
  3. Prepare old cucumber and carrots. Keep the peel for the old cucumber to prevent disintegration.
  4. Soak the dried tangerine peel in warm water for 5 minutes and with a sharp knife, scrape the outer peel (where it’s darker in color) to remove the outer layer of the skin (which is most bitter).
  5. When you soup water boils, add all the ingredients together
  6. Boil on high for 30 minutes and reduce to a medium boil for another 1.5 hours.
  7. Salt to taste – enjoy!

 

Old Cucumber

Ingredient Name:  Old Cucumber

Chinese Name:  老黄瓜 (lǎo huáng guā)

What is this?
  • A wildly cultivated plant in the gourd family
  • Cylindrical and elongated body with tapered ends
  • The yellow colouring comes from being an aged cucumber and is normally eaten in its relatively young green state (hence the name old cucumber)
  • It has a very thick and rough viney skin with a fleshy interior and a pocket of seeds and air

How do I prepare it?

  • In soups, old cucumbers are washed and cut into large chucks
  • Ensure to remove the interior seeds and do not remove the skin

Where can I buy this?

  • In most asian supermarkets, you will find this unique type of cucumber
  • In wet marts in Hong Kong, simply ask the produce vendor and they will point you to it
  • Be sure to buy large, firm and heavy in weight cucumbers

What is the cost?

  • Old cucumbers cost around $15-$20 HKD each

Any benefits?

  • Old cucumber is good for clearing heatiness and has a diuretic effect
  • Extremely high in dietary fibre, Calcium and Iron
  • It is also a good source of Vitamins A, B6 and C

Any precautions?

  • Old cucumbers are known to be a “cooling” food
  • Women who are pregnant or menstruating should take caution when consuming this

 Additional Information?

  • It is suggested to boil the cucumber with its skin on because the skin will help keep the flesh together and avoid disintegration

 References