Wednesday, September 2, 2020

Chinese Herbal Pork Soup

I love this, or the whole idea of making Chinese soups. Yes. I do. I do. I do. Mainly because? Chinese soups. They are such an easy Chinese style uncomplicated cooking. Furthermore. Chinese soups. On the whole. Nutritious, healthy, whether the vegetarian versions (Vegetarian Chinese Winter Melon Soup, Old Cucumber Soup, Chinese Tofu Soup & Burdock Root Soup) or non-vegetarian versions as well, and for me personally, Chinese soups, they are such a delightful appetizing food eating world. Basically, I simply adore Chinese soups. Love, love, love and all the loving loved loves in the food world for Chinese soups. Made before. Of course I have. I mean, it has to be when I am also an avid food fan of Chinese food overall. Including the various types of Chinese noodle soups too (Chinese Vegetarian Noodle Soup, Chinese Chicken Noodle Soup, Bee Hoon Soup & Sichuan Noodle Soup).

What about pork in my household? A taboo for the man I am married to. Nothing shocking or surprising anyway.  As if he is the only Indian who doesn't eat pork (Steamed Pork With Salted Fish, Siew Yoke & Char Siu). In fact, for a fact, I know a bunch or bunches more of Indians who are anti-pork for whatever reason or reasoning they behold. Neither,  am I bothered to find out why, nor I would like to put sense, not even two cents into them that eating pork is okay or they should. Never. Never been my intention of changing anyone's food happiness or sadness. But if you are one of them like me. You love a bowl of piping hot, full-bodied, Chinese authenticity herbs scented, flavorful and tasty soup, this recipe is for you. Of course, without a doubt, you can replace pork with chicken (Chinese Ginseng Chicken Soup, Chinese Chicken Meatball Soup, Chick Kut Teh & Chicken Wonton Soup). Obviously right? Unless you are a lost soul when it comes to adjusting, adapting or modifying recipes? Ditto. Lets get to the recipe now.

1 1/2kg pork (bones, ribs and flesh)
1 white radish (remove skin and slice)
1 1/2 tomatoes (slice)
1 packet Chinese herbs (consisting of wolfberries, red dates, dried longan, barks and roots)
Salt for taste
Spring onion (for garnishing)

Put all the ingredients in a pot, add water as needed and simmer.
Remove the impurities floating atop.
When pork and radish are tender and soft, switch off the heat.
Garnish with spring onion before serving.

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