Difficulty Level: easy
Prep Time: 15 minutes
Cooking Time: 2 hours
- 6 qts water
- 1-2 lbs. pork butt shoulder
- 2-3 smaller papayas or one larger papaya cut into pieces. (you can use the green papaya)
- 1 inch piece of ginger in large slices
- handful of peanuts (the amount can vary based on how much you like peanuts)
- 3 or 4 dried jujubes for some added sweetness
- Rinse the jujubes well and soak for about 30 minutes
- Cut pork butt shoulder into cubes. I generally cut into 1 inch cubes. The cubes need not be perfect and can be cut into any size you prefer.
- Slice ginger.
- Peel the papaya, cut into halves, and scoop out the seeds. Then cut the papaya into pieces.
- Combine all ingredients, except the papaya, in a pot
- Bring to a boil
- Turn down the heat and simmer for an hour
- Add the papaya and simmer for another hour
- This recipe can be doubled.
- Feel free to substitute pork for other meat. The idea is to cook the papaya in a meat broth. Others use fish, chicken, and beef. You can also mix two meats for a richer broth.
- Jujubes are also sold as chinese dates. In place of jujubes, you can probably use other types of dried fruit that are used as a sweetener, such as dried plums (aka prunes).
- You can use either ripe (yellow) or green papaya, or a mix. I prefer using both ripe and green papaya.
- If you add in fresh mushrooms, add them in the last 30 minutes or so. Shitake and oyster mushrooms are both great additions to this soup.
- Note: this dish is commonly served to nursing mothers. You might wish to avoid it if you are pregnant. I was told green papaya helps contract the uterus and lessen water retention after child birth. On the other hand, if you are nursing (or cooking for a nursing mother), you might wish to try this.
- Another variation of Papaya Soup can be found at: http://wokkingmum.blogspot.com/2008/04/papaya-soup.html