The dragon fruit flowers open on summer nights, and rather than wait for them to become red fruit we picked them for the table. They look much like the night-blooming cereus, which is also eaten, and cooked into a thickened soup they turn pleasantly slippery — light and easy.


One flower makes enough soup for three. Strip off all the green outer petals and remove the stamens as well.


Halve the whole flower lengthways and cut into long strips.


Bring water to the boil, add a little shredded ginger, then the pork you marinated earlier in white pepper, salt, wine and potato starch. Once the pork is cooked, add the dragon fruit flower and cook briefly — it should be slippery and crisp at once. Season with salt and whatever else you use.


Add a small pinch of fried shallots before taking it off the heat; it gives the whole bowl far more aroma.