With the changing seasons, I’ve been feeling the edge of sick creeping in this week. Naturally, a pot of soup like the kind my mom used to make was needed. I decided to make a chinese radish carrot pork soup that always makes me feel better (or at least I feel much better drinking it). This particular soup picks up the rich flavour from the pork while being sweetened from the carrots and figs. As a bonus, this soup is also very easy to make. Once you have the ingredients, it practically makes itself.
Ingredients: (serves 5-6, two bowls each)
- 300 to 400 grams of pork neck, shoulder, or ribs
- 1 large carrot, chopped or sliced
- 1 medium sized Chinese green radish, chopped or sliced
- 4 dried dates
- 10 cups of water
- salt to taste
- Boil water in the pot you’ll be making the soup in. When it’s boiling, place the pork into the pot. Let the meat boil for 2-3 minutes. The pork meat should light brown in colour. The meat does not need to be cooked through at this point. The water will have bubbles start to form on the surface and even become a little foamy (picture on the left).
- Pour out the boiled water and rinse your meat. The water at this point will likely be very frothy (picture on the right). These first two steps are important as it’s a cleansing and detoxifying step for the meat – and is also effective in removing fat from your soup.
- Fill your pot again with 10 cups of water with the pork still in the pot. Bring the water up to a boil.
- Add the chopped radish, carrot, and dates. If you’re using a regular pot, turn the heat down to low and let your soup simmer at least 2 hours. I use a thermal pot for all of my soups – for me, it’s the benefits of a pressure cooker and slow cooker in one. If you’re using a thermal pot, bring the water to a boil and place your pot into the thermal pot and let it sit and cook for at least 2 hours.
- Add salt to taste.