Pork and winter melon soup


 * 1 lb pork bones
 * large wedge of winter melon
 * 2-3 oz dry Marsala

Blanch 1 lb. of pork bones (backbone in my case) for 1 minute. Rinse thoroughly, put in 6 quart instant pot, along with a large wedge of winter melon, peeled and cubed. Cover with water, add 2-3 oz. dry Marsala, a small chunk of ginger sliced, Tbs of salt, High pressure 25 minutes. (I toss in a fat pinch of MSG also - shocking, I know.) Season with some fresh ground white pepper and chopped cilantro.