Slow-boiled soup 老火湯
Ching bo leung pork soup
清補涼瘦肉湯cing1 bou2 loeng4 sau3 juk6 tong1
Traditionally eaten to clear heat. Best in hot, dry or "heaty" spells. Mildly cooling: coix seed and lily bulb are slightly cold; yam, lotus seed, fox nut and yuzhu are neutral.
Good for traditionally believed to clear heat gently while still nourishing; a family favorite in humid weather.
- 20 minprep
- 2 h 30 mincook
- 6servings
- One potSummer, Autumn
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Ingredients
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Fresh: local Asian grocerAbout
- 3¼ quarts3 LWater
8 pantry items with a checked Amazon match. Buy the fresh lean pork locally or on Weee!.
Method
- Rinse the herbs and soak them for 30 minutes. Keep the goji aside.
- Put the meat in cold water, bring to a boil and let it bubble for 3 minutes. Drain and rinse off the scum.
- Bring the water to a rolling boil. Add everything, boil hard for 20 minutes, then cover and simmer on low for 2 hours.
- Add the goji for the last 15 minutes.
- Skim off any fat and season with salt just before serving.
Who should go easy
Avoid during pregnancy because of the raw coix seed.
Traditional Chinese food therapy, not medical advice. Ask your doctor if you are pregnant, on medication or unwell.
Ingredient natures from Hong Kong Anti-Cancer Society, "中醫食療——食物種類分析" (Dr Lam To-yee, registered Chinese medicine practitioner, 2022). How we judge a soup’s nature.
Watch someone make it
Home cooks on YouTube. Opens right here.
