Soup - Jazz Soup

Ingredient 450g honeydew melon 300g shin of pork 225g frozen conch (or 113g dried conch)

Seasoning

• Salt as desired

1. Remove skin and seeds from honeydew melon. Cut into large pieces.

2. Wash pork and conch, then blanch in boiling water for 3 minutes. Dish up and rinse.

3. Boil suitable amount of water in pot. Put in pork and conch. Parboil for 10 minutes. Turn to low heat and simmer for 2 hours. Add honeydew melon. Cook for another 1 hour. Stir in seasoning. Serve.