Cut the mature cucumber in half lengthwise and remove the seeds. Then cut into squares of about one-inch. Do not peel the cucumber. Remove the husk from the corn and cut it in cross sections of about one inch thick. Peel the carrot and cut into irregular one-inch pieces. Bruise the ginger by pressing down with the blade of a knife and crushing it.
Bring two quarts of water to a boil in a medium pot and parboil the pork bones for about 15 minutes. Drain the pork bones and rinse thoroughly.
Place the pork bones, mature cucumber, corn, carrot, tangerine peel and ginger in a four-quart clay pot. Add three quarts or water to the clay pot.
Put the clay pot on the stovetop and bring the water to a boil. Immediately reduce the heat so the soup is just barely bubbling. Cook for one and a half hours.
Turn the heat off and season the soup with the salt and ground white pepper. Serve piping hot in the clay pot.
