Green Radish Carrot and Pork Soup
This nourishing soup has the natural sweetness of the carrots and the distinctive aroma and taste of the green radish.
Ingredients
- 750 Grams Green Radish
- 450 Grams Carrots
- 750 Grams Pork Shank
- 4 Dried Dates
- 1/4 Cup South Apricot Kernels
- 10 North Apricot Kernels
- 1 Segment Dried Mandarin Peel
- 5 Liters Water; Plus Extra Water For Blanching Pork
Instructions
- Soak the dried mandarin peel in some water till soften.
- Boil some water for blanching the pork.
- Cut pork shanks into large pieces.
- Blanch the pork for 3 minutes, then rinse in cold water and drain.
- Rinse the dried dates and the apricot kernels.
- Peel and cut the green radish and carrots into large chunks.
- Put 5 liters of water into a pot.
- Add all the ingredients, except the pork, into a large pot and bring to a boil.
- When the soup is boiling, add the pork and fast boil for 15 minutes.
- Reduce to medium for 15 minutes, then reduce heat to low and cook for 2 1/2 hours.
- Add salt to taste and serve hot.
Notes
1. Blanching the pork removes the scum and fat resulting in a clear soup.
2. Fresh juicy green radishes are smooth and heavy. Blemished and light ones are usually dry and may taste bitter.
3. Dried figs can also be used instead of dried dates. Use natural dried dates and figs instead of candied ones if available.
4. Use only a few pieces of the north apricot kernels because they have a slightly bitter taste.