Eucommia and Schisandra Pork Soup

Why people make this soup

People with kidney-related concerns in traditional Chinese food therapy often experience fatigue, a cold sensation in the lower back, weak knees, or occasional dizziness. This warming soup combines eucommia bark — one of the most widely used herbs for kidney yang support — with schisandra berries and sweet red dates. Nourilo recommends it especially for those whose blood pressure concerns seem linked to a cold, deficient constitution rather than excess heat.

Method

1. Dry-fry the eucommia bark in a clean, oil-free wok over low-medium heat for a few minutes until fragrant. Set aside.
2. Blanch the lean pork in boiling water briefly, then rinse and drain.
3. Rinse the schisandra berries and red dates; pit the dates if preferred.
4. Place all ingredients into a pot with approximately 1.5 L of water.
5. Bring to a boil, then reduce to a gentle simmer and cook for about 2 hours until reduced to roughly 600 ml.
6. Drink the soup and eat the pork. Divide into portions and consume throughout the day.

Nourilo’s Tips

Dry-frying the eucommia bark before use is said to enhance its blood-pressure-supporting effect — don’t skip this step. When choosing schisandra berries, look for the darker, black-coloured northern variety (bei wu wei zi); the southern type is less potent. This is a warming, tonifying soup — those with a hot constitution or yin-deficient rising-yang pattern should avoid it.