Preparation time: 2-1/2 hours

Ingredients:
1/2 pound lean pork
3 bunches watercress
2 tablespoon assorted olive kernels/almonds
3 medium conpoys/dried scallops
5 dried dates
8 medium slices of rhizome of dioscorea/dried yam
1 tablespoon salt
1 tablespoon oil

Preparation:
1. Parboil pork in water for 3 minutes, remove and drain
2. Wash watercress
3. Rinse almonds, scallops, dates, dioscorea

Cooking instructions:
1. Bring 5 quarts of water to a boil in a large stockpot.
2. Add all ingredients to pot (except watercress and salt).
3. When it boils again, lower heat and simmer for 60 minutes, stirring occasionally.
4. Add watercress. Continue to boil at low heat for another 60 minutes.
5. Add salt and adjust to taste.

Keep warm until ready to serve. Makes about 10 rice bowl servings.

When done, there should be a distinct sweetness released from the dates balanced with the salt, a strong vegetable flavor from the watercress, and a subtle aroma from the dried scallops. All soup ingredients can be eaten, but most of the flavor will have been extracted into the liquid. If there is a lot of oil in the soup, pour into a fat separator prior to serving.