Lean pork

Lean pork, typically from the shoulder (mui tau), bought as a single piece and blanched whole for the pot. It gives a clean, sweet meat base that flavours the soup without greasing it, and it partners almost every herb and vegetable in the repertoire. The most-reached-for soup meat of all.

TCM properties

Nature · neutral　Flavour · sweet、salty　Meridians · spleen、stomach、kidney

Traditional food therapy

In Cantonese food therapy lean pork is used to nourish yin, moisten dryness and replenish deficiency, and tradition regards it as suiting virtually everyone.

Preparation

Blanch it whole (飛水); you can also slice it and poach the slices for a quick soup.

Origin

Farmed on piggeries nationwide for the domestic market. Australian retail includes snap-frozen lean cuts at Asian grocers

Availability in Australia

Easy to find

Pairs well with