White Radish Soup With Roast Pork Bones
Good Day, dear friends
This is another popular and delicious soup that my late mother used to make occasionally to help lower the level of “heatiness” in our body. The surprising thing here is that we are using Roast Pork Bones (either the bones or the legs/trotters) – because roasted foods are considered as heaty to our body but when combined with white radish and boiled over a few hours, the Roast Pork Bones provides a perfect balance to the cooling efficacy of this soup, which simply tastes superb! The bones are usually purchased from the person that sells Roast Pork or “Siew Yoke” in the market, but these days, Eurodeli in supermarkets also sells them but at a higher price.
Ingredients (serves 6) -
500 gms Roast Pork Bones (“Siew Chee Guat in Cantonese)
2 white radish, cut into chunks
2 carrots, cut into chunks
1 handful of wolfberries (this is optional. Usually I would put in a handful of red dates but I ran out of them)
5 dried oysters (optional but if you put these in, the soup is even better for reducing heatiness)
1/2 tsp white pepper
Salt to taste
4 litres water
1) Bring water to a boil. Put in all ingredients (except salt) and bring to a boil again.
2) Reduce heat and simmer for 4 hours.
3) Skim any fat or oil that comes to the surface of the soup. Season to taste.
If you can’t find Roast Pork Bones in your area, you can substitute this with fresh pork bones or ribs……….or if you happen to roast a chicken or some pork at home, throw in a few pork bones at the same time. You can store these roast pork bones in the freezer for use in soups later. Oh, I just remembered that I have even used leftover roast turkey bones/wings before for this soup and the taste was also fantastic!