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Apple, pear and fig soup with lean pork
蘋果雪梨無花果瘦肉湯
“The pot Ah Ma keeps for her night owls.”
Ingredientsone pot, serves 4
Sweet apricot kernel40 g (1 tael) of 南杏 and 北杏 combined
Bitter apricot kernel40 g (1 tael) of 南杏 and 北杏 combined
Lean pork300 g
Method
- Cut the lean pork into large pieces and blanch it (汆水, a quick boil to clear the scum).
- Peel and core the apples and pears and cut them into pieces.
- Rinse the figs, both kinds of apricot kernel and the honey dates.
- Put everything in the pot with 2.5 litres of water and bring to the boil over high heat.
- Turn down to low heat and simmer for 1.5 to 2 hours, then season with salt.
Simmered all day, with plenty in the pot.今日呢煲 · Today’s pot
Who it suits
- all ages
- people with dry skin
- people with a dry throat
Who should take care
- people with diabetes should watch the fruit sugar
- 北杏 must be cooked right through and kept to a small amount
- pregnant women should be careful (北杏)
Soup stories
The gentlest of the Hong Kong mother's soups, and often the first pot a beginner learns to make.
From the same family
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.