Watercress and Pork Soup

Watercress is known for its many benefits as well as a detox agent. Many Chinese see this soup as a "cooling" soup especially after consuming a good amount of deep fried food. Although it takes a long time to brew, its preparation is actually quite simple; and it tastes really nice.


  • 1 chicken carcass
  • Half a dried squid, cut into smaller pieces, soak for 1 hour
  • 3 large white onions, cut into wedges
  • 400g pork, cut into chunks
  • 200g watercress, cut into short stalks
  • 2000ml water
  • Sea salt to taste


  1. In a large stockpot, bring the water to the boil and add in the chicken carcass, onion. Bring to the boil again then simmer on low for 30 minutes, with lid on.
  2. Add in the filtered water and the coarse rock salt. Stir well and bring to a boil, and continue to cook till the carrot chunks start to soften.
  3. Add in the pork and dried squid, continue to simmer on low for 2 hours.
  4. Add the watercress and boil for another 20 minutes or so. Turn heat off then add the sea salt to taste.
  5. Serves 4-5.

Versatility Note:

  1. There is no commercial stock cube or MSG used in cooking this soup. The dried squid gives a great deal of flavour to the soup.
  2. Chicken carcass can be replaced with pork bone if you wish.