Bitter Melon, Adzuki Bean and White Kidney Bean Pork Soup

Why people make this soup

Bitter melon has a long reputation in Chinese cooking as the so-called “gentleman vegetable” — because it stays bitter itself but never makes the food it is cooked with bitter. Braise it with pork ribs or chicken and the meat stays perfectly un-bitter; cook it in a soup and the broth comes out clean, slightly sweet, and light. Beyond its flavour versatility, bitter melon carries a reputation in Cantonese food-therapy as a “fat fighter”: it is traditionally associated with reducing fat accumulation in the body, clearing heat and heart fire, brightening vision, and supporting healthy blood lipid and blood sugar levels. Nourilo pairs it here with the darker, more bitter “thunder chisel” variety of bitter melon for the best effect, along with adzuki beans for their diuretic and dampness-clearing properties, and white kidney beans, which contain saponins shown in research to slow fat absorption.

Method

1. Soak the adzuki beans and white kidney beans separately in cold water for 30 minutes, then drain.
2. Cut the bitter melon in half lengthwise, scoop out all the seeds and pith, and cut into large chunks.
3. Blanch the lean pork in boiling water for 2–3 minutes, drain, and rinse.
4. Place all ingredients in a pot with 2.4 L of water.
5. Bring to a boil, then reduce to a medium simmer for 1.5 hours until the liquid reduces to about 1.2 L.
6. Serve the soup and ingredients together.

Nourilo’s Tips

White kidney beans contain saponin-type compounds that are traditionally considered to reduce fat absorption — making them an excellent ingredient for weight-conscious cooking. If you cannot find white kidney beans, white flat beans (bai bian dou) make a good substitute.