Double-boiled lean pork with apple and Chinese pear

Ingredientsone pot, serves 4

Method

隔水燉 (double boiling, where the jar sits in water rather than over direct heat): put the ingredients in a family sized 燉盅, pour in about 1 litre of boiling water to just cover, seal with cling film (traditionally 紗紙, mulberry paper) and put the lid on, fill the outer pot to a third or half way up the jar, and cook for 3 hours (a direct simmer version of 1 to 1.5 hours is also common). Salt goes in last.

1. Cut the lean pork into pieces and blanch it (汆水, a quick boil to clear the scum).
2. Core the apples and pears and cut them into pieces. Give the apricot kernels, figs and dried tangerine peel a quick rinse.
3. Put everything into the 燉盅 (double-boiling jar) and pour in boiling water to just cover.
4. Seal with cling film, put the lid on, and double boil (隔水燉, the jar sits in water rather than over direct heat) for 3 hours.
5. Add a little salt just before drinking.

Who it suits

• a dry throat and hoarse voice
• a dry cough
• dry skin
• smokers, drinkers and late nighters

Who should take care

• people with a weak, cold digestion who loosen easily should drink only a little
• not for a cold-type cough
• no double-boiled tonics while a cold is still unresolved (general warning across this collection)
• people with gout should be careful, long-cooked meat soups are high in purines (general warning across this collection)

Soup stories

The gentlest of all the double-boiled soups. It is fruit led, cheap, and a taste children take to, so it is where Hong Kong beginners start with double boiling, and it is the go-to for a dry autumn.

From the same family

Double-boiled bird's nest with rock sugarDouble-boiled pear with rock sugar (with fritillary for cough)Chayote and pork slice soup (milky prawn version)

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.