Cherry & Dennis Recipes
Sabaw ng Sayote, Carrot at Pork Shank
Chayote Carrot Pork Shank Soup
Buod ng recipe
This is a clear and naturally sweet Hong Kong home soup. Chayote and carrot give a gentle sweetness, while pork shank is leaner than pork bones and easy to handle. It helps helpers practise blanching pork, cutting vegetables into large pieces, and simmering soup over steady medium-low heat.
01
Mga sangkap
Pangunahing Sangkap
- 2 sayote
- 1 carrot
- 400 g pork shank
- 1 candied date
- 1 kutsara north at south apricot kernels
- 2 hiwa luya
- 1800 ml tubig
- kaunting asin
Pampalasa
- 1/3 kutsarita asin, o iangkop sa panlasa ng pamilya
02
Mga kagamitan
- Small pot
- Chopping board
- Knife
- Soup ladle
- Bowls
- Slotted spoon
- Measuring cup
03
Mga hakbang
Hakbang 1
Prepare ingredients
Prepare chayote, carrot, pork shank, honey date, apricot kernels, and ginger.
Hakbang 2
Rinse dried ingredients
Rinse honey date and apricot kernels, soak for five minutes, and drain.
Hakbang 3
Cut pork shank
Rinse pork shank and cut into large pieces so it will not fall apart.
Hakbang 4
Blanch pork shank
Boil water in a small pot, add pork shank and ginger, and blanch for three minutes.
Hakbang 5
Rinse blanched pork
Remove the pork and rinse off foam so the soup stays clear.
Hakbang 6
Cut and core chayote
Wash chayote, cut it open, remove the core, and cut into large pieces.
Hakbang 7
Cut carrot
Peel carrot and cut into large pieces so it does not become mushy.
Hakbang 8
Add water and soup base
Add 1800ml water to a soup pot with pork, ginger, honey date, and apricot kernels.
Hakbang 9
Simmer pork broth
Bring to a boil, turn to medium-low heat, and simmer for 20 minutes while skimming foam.
Hakbang 10
Add chayote and carrot
Add chayote and carrot, then simmer for 30 to 35 minutes over medium-low heat.
Hakbang 11
Season and taste soup
Add a little salt before turning off the heat, taste first, and adjust lightly.
Hakbang 12
Serve clear soup
Serve the clear soup with chayote, carrot, and pork shank in bowls.
Mga karaniwang pagkakamali
- Pork shank is not blanched, so the soup becomes cloudy.
- Chayote is not cored and the texture is unpleasant.
- Vegetables are cut too small and fall apart.
- Boiling hard for too long makes the soup cloudy.
- Too much salt covers the natural sweetness.
- Chicken powder or sugar makes the soup lose its clean home-style taste.
Mga tip
Keep the soup clear, sweet, and not oily. Blanch the pork shank first, core the chayote, cut carrot into large pieces, and simmer over medium-low heat. Taste before adding more salt.
