Garlic, Wild Amaranth and Lean Pork Soup

Why people make this soup

Nourilo shares this old home soup at the start of the early-summer enterovirus season (peaking May to July in Hong Kong), when frailer elders and young children need extra care with food. Garlic and wild amaranth are traditionally valued for their antibacterial reputation, and this soup is associated with supporting the gut against intestinal upsets and dysentery. It is tasty and savory, and the whole family — young and old — can share it.

Method

1. Smash the garlic flat with the flat of a knife. Trim and rinse the wild amaranth. Cut the lean pork into strips.
2. Put the pork and garlic in a pot with 1.8 L of water and bring to a rolling boil.
3. Add the wild amaranth and boil about 10 minutes.
4. Season, then serve, eating the soup and the ingredients together.

Nourilo’s Tips

If you can get single-clove garlic, the effect is considered even better — and it’s worth adding a little minced garlic when stir-frying vegetables day to day. Wild amaranth (ma shi xian) is the kind with a flowering spike on top; if you can’t find it, green amaranth (qing xian cai) can stand in.