Abrus (canton love-pea vine) soup with pork pancreas

Ingredientsone pot, serves 4

Method

1. Strip every seed pod off the 雞骨草, soak and rinse out the grit, and tie it into a bundle.
2. Scrape the white fat off the pork pancreas, then blanch it (飛水, a quick boil to clear the scum) together with the lean pork.
3. Soak and rinse the 赤小豆.
4. Bring 2.5 litres of water to the boil over high heat and add everything.
5. Once it returns to the boil, turn down to low heat and simmer for 2 hours.
6. Season with salt and it is ready.

Who it suits

• late nights
• a bitter taste in the mouth and bad breath
• damp heat and liver fire

Who should take care

• not for pregnant women
• people who run weak and cold should be careful
• the seeds of 雞骨草 are poisonous, the seed pods must be removed
• people with gout or high uric acid should drink only a little, long-simmered meat soups are high in purines (general warning across this collection)

Soup stories

A standby recipe from the Cantonese herbal tea and medicine shops. 豬橫脷 (pork pancreas) is the traditional partner here, said to look after the liver and strengthen the spleen.

From the same family

Winter melon, dried shrimp and glass noodle soupAngled loofah, cloud ear fungus and pork slice soupYellowcress (marsh cress) and snakehead fish soup

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.