Watercress Pork Soup

After a long week's work, my friends and I would hit the local market tucked in the middle of the city. Local produce and products plus stalls of edible foods that one can eat on the spot or take home. We cam across a stall that sold watercress. VT animated how she and her siblings love the soup her mother cooks using this peppery vegetable with pork. So I excitedly buy a bundle which actually was priced to high, for my taste.

So I followed the recipe and it was a big hit with everyone at home. I tried looking over the net other recipes and discovered different ways of preparing the dish. Having learned of it's medicinal properties (contains significant amounts of iron, calcium and folic acid; good source of Vit. C, iodine), this one is a keeper.

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Winter in Seattle calls for something warm and comforting and this soup is the best remedy that brings back the comforts of friends and family from home.

Ingredients:

2 lbs of pork spare ribs (1 lb of pork neck and 1 lb pork shoulder)
1 - 2 bunch of watercress, cleaned and tough stems removed
3 cloves garlic, chopped
2 tbsps. ginger, sliced
1-2 liters of water
salt or fish sauce
1 tbsp. oil

In a soup pot, place 1 tbsp. oil and sear the pork pieces in all sides until there is no sign of pinkish color. Pour water covering the pork and let it simmer. Do not let it boil and once the scrum forms on top, remove it with a spoon until you have a clear broth. Season the broth with salt or fish sauce according to your taste. Add the ginger and garlic and let the soup simmer until it becomes fork tender. If the pork is not yet tender, add more water and adjust seasoning.
Add the watercress and let it simmer for 5-10 minutes. (I prefer the watercress wilted and the soup has a light greenish coloring. The soup would be slightly peppery to the taste.)
Serves 4-5.

Note: Other vegetables could be added such as carrots, potatoes, yams or mushrooms. Pork can be substituted with fish fillet, chicken, fish balls, clams or mussels.

Chicken Tinola - stew great for rainy days

Whenever I feel sick or the rainy days would set in, this soup helps calm the nerves and sooth the throat because of the presence of ginger in this dish. The young chilli pepper gives a light pepper taste to the dish too. The gizzard and liver may be omitted in this dish if desired. If young or green papaya is not available, this can be replaced with chayote.

1 kilo chicken, cut into serving pieces
chicken gizzard, cooked and cut into strips
chicken liver, whole
1 tsp. garlic, chopped
1/4 cup white onions, cut into 1/2" strips
1 small ginger, julienne
10 cups chicken stock
1 kilo green papaya, peeled and sliced
5 pcs. young chili pepper leaves
salt and pepper to taste

Heat oil and saute garlic, onions and ginger. Add the chicken liver and stir until cooked. Set aside liver. In the same pan, stir the giblet and chicken pieces. Add the stock and simmer until the chicken is cooked. Put in to green papaya and boil until done. Add the chili pepper leaves and cooked liver. Remove from heat and serve with fish sauce and dayap juice.