Watercress With Pork Soup Recipe

Prepare aromatics

Peel and thinly slice the ginger. Smash the garlic cloves with the flat of a knife. Trim the root ends from the scallions and reserve white and green parts separately; tie the white parts into a loose knot if you like for easy removal.

In a large pot, combine 8 cups water and 2 cups chicken stock. Add sliced ginger, smashed garlic, scallion whites, 1 tsp white pepper, and 1 tsp salt. Bring to a gentle boil over high heat.

Once boiling, reduce heat to maintain a simmer and cook the aromatics for 10 minutes to infuse the broth. Skim any foam or impurities that rise to the surface for a clear soup.

While the broth simmers, prepare the pork. Slice the pork very thinly across the grain (partially freezing it for 20–30 minutes makes slicing easier).

In a medium bowl, combine the sliced pork with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and 1 tsp sesame oil. Toss to coat and let marinate for at least 10 minutes while the broth finishes infusing.

After the broth has simmered for 10 minutes, strain out and discard the ginger, garlic, and scallion whites (or remove with a slotted spoon). Return the clear broth to the pot and bring back to a gentle simmer.

Drop the marinated pork slices into the simmering broth in a single layer. Stir gently to separate slices. Cook for 2–4 minutes until the pork turns opaque and is cooked through (thin slices cook quickly). Skim any scum that surfaces during cooking.

Add the trimmed watercress and optional bok choy or napa cabbage to the pot. Push down gently so the greens are submerged. Simmer for 1–2 minutes until the watercress wilts but retains bright color and slight bite.

Taste the broth and adjust seasoning: add up to 1 tsp soy sauce for saltiness or more white pepper if desired. Finish with 1 tsp sesame oil for aroma.

Ladle the soup into bowls, making sure each bowl gets a mix of pork and watercress. Garnish with sliced scallion greens and chopped cilantro if using. Serve immediately while hot.