Double-boiled pork tail with morinda root and eucommia bark

Ingredients

Method

Double-boil (隔水燉, the covered pot sits in a pan of simmering water): put the ingredients in the pot and pour in about 1.2 litres of boiling water to just cover, put the lid on and seal it with cling film (traditionally 紗紙, a thin gauze paper), then sit it in a pan of boiling water (the water coming one third to halfway up the side of the pot) for 3 hours, topping up with boiling water along the way. Salt goes in last.

1. Rinse the 巴戟 (morinda root), 杜仲 (eucommia bark) and 牛膝 (achyranthes root); toast the black soybeans in a dry wok until fragrant.
2. Scrape the pig tail clean, chop it into pieces and blanch it (汆水, a quick boil) to take off the smell.
3. Put everything in the double-boiling pot and pour in boiling water to just cover.
4. Seal the pot and double-boil (隔水燉, the covered pot sits in a pan of simmering water) for 3 hours.
5. Season with salt and it is ready.

Who it suits

• aching, weak lower back and knees from kidney yang depletion
• feeling the cold
• getting up often at night to urinate
• worn out muscles and joints

Who should take care

• Avoid if you have yin depletion with rising fire, or run hot and dry with a dry mouth
• Avoid while a cold has not fully cleared
• Pregnant women should check with a practitioner first

Soup stories

The mainstay double-boiled soup for kidney yang. Morinda root, known as the southern ginseng, together with eucommia bark is the standard back strengthening pair. 鴻福堂 (Hung Fook Tong) sells a commercial version with morinda, eucommia, black soybean, deer tendon and pork shin. The stronger deer antler double-boiled chicken is dispensed by herbal shops on prescription and does not belong to the ordinary recipe repertoire.

From the same family

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.