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Chinese cuisine
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Pancetta and Winter Melon Soup | Chef John’s Cooking Class

Pancetta and Winter Melon Soup | Chef John’s Cooking Class
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You’ll love this fresh earthy soup that Chef John is showing us here. It’s simple and pairs great with a strong meal to soothe your stomach. Sitting in the clear broth, we have a calming winter melon that just melts in your mouth, and hearty mushrooms, which are balanced with thinly sliced salted pork.

Recipe
PRE TIME: 10 min
COOKING TIME: 25 min
TOTAL TIME: 35 min
3 SERVING
Ingredients:
  • 1/2 tbsp. Cooking oil
  • 4 oz. Pancetta
  • 1 tbsp. Shaoxing wine
  • 1 qt. Salted chicken stock
  • 8 oz. White gourd
  • 1/8 tsp. Salt
  • 3 oz. Beech mushroom
  • 1 tbsp. Green onion, chopped
Directions:
Step 1
Step 1
1
Cut the white gourd into 0.3mm circular pieces. Cut salted pork into long strips. Remove mushroom stems.
Step 2
Step 2
2
In a medium-size stock pan over medium-low heat, add oil and salted pork, stir fry for 1-2 minutes until fragrant.
Step 3
Step 3
3
Add Shaoxing cooking wine, chicken broth, and white gourd. Cover with the lid, simmer 15-20 minutes over low heat until the white gourd becoming transparent. Then add salt to taste, add mushroom, and sprinkle some finely chopped green onion in the end. Turn off the heat.
Step 4
Step 4
4
Enjoy!
Final Notes
Final Notes
Cut the salted pork strips as even as possible, and avoid too thick or too thin. Cook the white gourd fully until transparent. Don't add too much salt, since the salted pork is salty.
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