Roast Pork Soup with Chinese Herbs

I have posted a recipe for Pork Soup with Ling Zhi and Chinese herbs before. But the focus of that post was on Ganoderma Lucidum or Ling Zhi and its anti-cancer properties. This time around, I want to present the other ingredients which are also very nutritious. Chinese herbs are known to have medicinal properties, if not for treating illness, herbs can be used for maintaining wellness.









Chinese Wolfberry
or
Gou Qi Zi




Qi Zi has been renowned in Chinese herbal cooking for its potent tonic and aphrodisiac properties. It is used for treatment of general weakness and impotence. This is my mother-in-law's favorite herb because she believes this not only increases our stamina, but also nourishes and brightens the eyes, strengthens our lungs and nourishes our liver and kidneys. It is mildly sweet. This 'neutral' herb can be added to a variety of soups without affecting the taste or smell.







Chinese Red Dates
or
Hong Zao




Red Dates are considered a tonic for the spleen and stomach, so this herb is used for improving digestion. It also increases available energy, so it goes very well when added with Qi Zi. Red dates are known to be effective in countering fatigue, anaemia and low energy. They are commonly used for building up strength and blood. It has a naturally sweet taste.

Red dates can be made into teas; or added to chinese wine and kept for a long time to enhance the flavor of wine. This wine is good for drinking or it can be used to flavor dishes.









Chinese Wild Yam
or
Huai Shan




This is one of the children's favorite Chinese herbs. It is crunchy even when cooked and simmered for a long time. Wild yam is known for enhancing the immune response, so it a good herb for the whole family. Recently, I found out that it also boosts hormone production so it benefits women greatly when taken during mentruation, or menopause and for those who needs to boost their fertility. It can also relive morning sickness.


We had some leftover Lechon or roast pork. The meat, we can make into Paksiw ( a stew made with vinegar and the Lechon sauce). But the bones from ribs and legs parts are also tasty as well. What better way to 'recycle' them but to cook them in soup!

around 1 kilo roast pork bones with some meat

a handful of Chinese wolfberry or Qi Zi
4 -5 pcs red dates or Hong Zao
5 pcs Chinese wild yam or Huai Shan

10 C water
salt and pepper to taste

1. Boil the water in a pot. When it boils, add in all the ingredients.

2. Simmer for 2 hours. Add salt and pepper to taste. Serve hot.

Or alternately, just throw everything in the crockpot or slow cooker in the morning. When you come back for dinner, you already have a nice, hot, nourishing soup waiting for you!




This warm, nourishing soup filled with the goodness of Chinese herbs is submitted to Weekend Herb Blogging, a foodie event featuring herbs and unique plant ingredients around the world. This event was launched by Kalyn of Kalyn's Kitchen. This week's host is Simona of the Italian Briciole. Please check out the delicious round-up last week done by Pam of Sidewalk Shoes.