- serves 4 people
- preparation 15 minutes
- cooking 45 minutes
- difficulty Easy level
Ingredients
- 200 g lean pork (e.g. pork shoulder), cut into 4 cm pieces
- 3 cups (750 ml) water, for blanching pork
- 1.5 litres water, for soup
- 2 apples, peeled, cored, roughly chopped (see Note)
- 2 carrots, peeled, cut into 2 cm pieces
- 5-6 dried figs
- 3 ginger slices
- Salt
- 8 jujubes (red dates), pitted
- ½ cup snow fungus, soaked for 1-2 hours until soft, drained (optional)
Instructions
- In a large saucepan, combine the pork and water for blanching. Bring to the boil, then cook for 2 minutes, then drain the pork in a fine mesh sieve and rinse well under cold water.
- Return the cleaned saucepan to the heat with the 1.5 litres water and remaining ingredients for the soup. Bring to the boil, then reduce the heat to low. Cook for 25 minutes. Increase the heat to high and boil for 5 minutes, then remove from the heat. Divide the soup between bowls and serve.
Note
Apples do not need to be peeled if you prefer to keep the skin on. For a sweeter flavour, use Fuji or red delicious apples. You can also substitute apples with 2 nashi pears.
Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
