Step 1

Fill a large pot half full of water. Bring to a boil. Add pork neck bones or ribs. Allow it to blanch for 3 to 5 minutes. Remove with thongs and rinse in cold water.

Step 2

Discard water in pot and fill with 10 cups (2.4 liters) of fresh water. Bring to a boil.

Step 3

Add blanched neck bones (ribs), red dates, and watercress. Bring water back up to a boil. Reduce heat to low and allow soup to simmer for 1½ to 2 hours. Skim off any scum appearing on the surface.

Step 4

Season with salt to taste and turn off heat.

Step 5

Serve warm in individual bowls.