Cantonese Bitter Melon and Pork Bone Soup

Begin by soaking the pearl barley in water for at least 2 hours, or ideally overnight. Separately, soak the meaty pork bones in cold water for 1 to 2 hours to purge them of blood and impurities, changing the water once halfway through the process.

Rinse the pork bones thoroughly under running water, scrubbing away any loose marrow or bone spurs. Place them in a deep stock pot and cover with fresh water. Bring to a rolling boil for 1 minute to blanch. Drain the water, rinse the bones again until clean, and wash the pot to ensure a clear, debris-free soup base.

Return the cleaned pork bones to the pot. Add the soaked pearl barley, dried red dates, ginger slices, and 8 cups of fresh water. Bring the mixture to a boil over high heat, then immediately reduce to medium-low. Cover and simmer gently for 2 hours.

While the broth simmers, prepare the bitter melon. Slice it in half lengthwise and use a spoon to scoop out the seeds. Be sure to scrape away as much of the white pith as possible, as this is where the most intense bitterness resides. Cut the melon into large, bite-sized chunks.

After the initial 2 hours of simmering, skim any excess fat from the surface of the soup. Add the bitter melon chunks, cover, and simmer for an additional 30 minutes until the melon is tender. Season with salt to taste and a pinch of MSG if desired. Serve hot, providing a small dish of light soy sauce for dipping the tender pork.