This recipe was created while craving the traditional Salt Meat Watercress Soup; but wanting something prepared in a shorter time. A meal in itself; served with bowls of steamed rice.
1 lb. boneless pork, cubed
2 tsp. vegetable oil
10 c. water, as needed
4 quarter size pieces ginger, crushed
3 cloves garlic, crushed
1 piece chung choi (salted turnip), coarsely chopped
1 bunch watercress; 1 ½-inch pieces, stems and leaves separated
6 shiitake mushrooms, soaked, stems removed, quartered
2 tsp. salt
2 tsp. brown sugar
2 TB Aloha shoyu
½ tsp. white pepper
In a mixing bowl; combine marinade ingredients. Marinate pork 15 minutes. In a large saucepot; brown pork in oil. Cover with water. Add ginger, garlic and chung choi. Bring to a boil. Reduce heat. Simmer 30 minutes. Add watercress stems. Simmer an additional 30 minutes. Add shiitake mushrooms and watercress leaves. Mix until watercress leaves wilt. Serve immediately. Serves 4-6.
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