Fuzzy Melon and Pork Slice Soup | IDDSI Level 5-6 Care Food Recipe

IDDSI Level 5-6 | 40 minutes | Easy

Ingredients (2 servings)

• 1 medium fuzzy melon (節瓜 / mao gua), approximately 300g
• 120g lean pork loin or pork tenderloin
• 600ml clear pork bone stock or chicken stock
• 3 slices fresh ginger
• 1 teaspoon light soy sauce
• 1 teaspoon cornstarch
• A pinch of fine salt
• A pinch of white pepper
• A few drops of sesame oil (optional)

Sourcing in Hong Kong

Fuzzy melon (節瓜) is widely available at wet markets and PARKnSHOP, Wellcome and CitySuper year-round. It is a distinctly Hong Kong and Cantonese vegetable — look for firm, evenly green melons with intact fuzzy skin and no soft spots. Lean pork loin is available at wet market butchers and all major supermarkets. Ready-made pork bone stock is available from wet market stalls and in tetra packs at supermarkets (look for 豬骨湯 or 清湯).

Method

1. Prepare the fuzzy melon: peel the skin using a vegetable peeler to remove the fuzzy exterior. Cut the melon into half-moon slices approximately 0.8–1cm thick. Remove and discard any seeds from the centre if the melon is mature.
2. Marinate the pork: slice the pork as thinly as possible against the grain (2–3mm thick). Mix with light soy sauce, cornstarch, and white pepper. Leave to marinate for 10 minutes.
3. Bring the stock to the boil with the ginger slices. Add the fuzzy melon slices.
4. Reduce heat to medium and simmer for 20–25 minutes until the melon is completely tender throughout — test by pressing a slice against the side of the pot with a spoon; it should offer no resistance.
5. Increase heat to medium-high and add the marinated pork slices, stirring gently to separate them. Cook for 3–4 minutes until fully cooked through.
6. Reduce heat to low. Season with fine salt and a few drops of sesame oil.
7. Ladle into bowls, distributing the melon and pork evenly. Serve hot.

Texture Guidance

Fuzzy melon (Level 5-6): Well-cooked fuzzy melon is naturally soft and reaches Level 5-6 depending on cooking time. At 20 minutes simmering it is typically Level 6 (soft and bite-sized) — a fork easily pierces each slice with minimal force. At 30+ minutes it reaches Level 5, compressing fully with light fork pressure and requiring no chewing.

Pork slices (Level 5-6): Thinly sliced pork cooked to order reaches Level 5-6. At 2–3mm thickness and 3–4 minutes cooking, the slices are tender and separate easily. For Level 5, mince the cooked pork slices into small pieces no larger than 0.5cm. For Level 6, the whole thin slices can be served as-is if they pass the fork test.

Adjust cooking time according to the individual’s swallowing and chewing ability.

Cultural Background

Fuzzy melon soup (節瓜肉片湯) is a quintessential Hong Kong home-cooked dish. Fuzzy melon (節瓜) is a variety of wax gourd unique to Cantonese cuisine, grown extensively in Guangdong province and deeply embedded in Hong Kong home cooking. It is one of the most frequently purchased vegetables at wet markets across the city and is valued for its gentle, slightly sweet flavour and naturally high water content. The combination with thinly sliced pork in a clear stock is a standard weekday family soup found on Hong Kong dinner tables throughout the year. Its natural tenderness when well-cooked makes it an excellent care food ingredient with minimal adaptation required.

Texture Tests

Fuzzy melon (Level 5): Press a cooked slice firmly between two fingers — it compresses completely without resistance and no firm centre remains. The fork test: the back of a fork pressed against the slice flattens it fully with no spring-back.

Fuzzy melon (Level 6): Fork tines inserted into the slice separate it easily. The texture is uniformly tender with no hard skin remaining.

Pork slice (Level 5): The cooked pork slice pressed with a fork compresses completely. No chewing force is required.

Pork slice (Level 6): The pork slice separates cleanly along the grain under light fork pressure. It is tender throughout with no chewy or fibrous sections.

Important Notes

• Fuzzy melon skin must be fully peeled — the fuzzy skin is tough and indigestible even after extended cooking.
• Slicing the pork against the grain is critical for Level 5-6 softness — slices cut along the grain are significantly tougher.
• The melon must be fully cooked before adding the pork slices — pork added to undercooked melon will overcook and toughen before the melon reaches the correct texture.
• For individuals who cannot tolerate any fibrous texture, the pork can be replaced with finely minced pork added directly to the hot soup — this naturally creates a Level 4-5 soup with distributed meat particles.

Storage and Reheating

Store in a sealed container in the refrigerator for up to 2 days. Fuzzy melon continues to soften further on standing in liquid — it may reach a softer texture level after storage than when freshly cooked. Reheat gently over medium heat until fully hot throughout. Do not boil vigorously, as this can cause the melon pieces to disintegrate.

Nutrition

Per serving approximately 170 kcal, 19g protein, 8g carbohydrate. Fuzzy melon is high in water content and provides potassium, vitamin C, and dietary fibre. Lean pork provides complete protein and B vitamins. The clear stock base is hydrating and easy to digest. The overall dish is low in fat and sodium (when made with low-sodium stock), making it suitable for elderly individuals managing cardiovascular conditions or kidney function concerns.