Purslane and Lean Pork Soup

Why people make this soup

Eczema flares in hot, humid weather. When the heat rises, sweating increases, and for people prone to eczema, that moisture on the skin becomes a fertile environment for microbes, itching and — if the skin gets broken — potential infection. Purslane (ma chi xian) is a succulent wild herb that appears at Chinese herbal stalls and farmers’ markets each summer. It has a long history in Chinese folk medicine as a cooling, damp-clearing ingredient, and is used for everything from skin inflammation and oozing sores to urinary tract infections and bacterial dysentery. Modern nutritional research has found it to be exceptionally rich in omega-3 fatty acids for a plant — which may partly explain its anti-inflammatory reputation. In this soup, it is paired simply with ginger-seasoned lean pork for a light, easy preparation that can be on the table in half an hour.

Method

1. Remove the roots from the purslane, wash thoroughly and cut into manageable sections.
2. Rinse and thinly slice the lean pork.
3. Bring 2.1 L of water to a boil. Add the pork slices and ginger; simmer for 15 minutes.
4. Add the purslane sections. Continue to boil for another 15 minutes until you have approximately 4 bowls.
5. Serve hot; eat the greens and pork along with the soup.

Nourilo’s Tips

This soup is cooling and refreshing, with a slightly sour note from the purslane that many people find pleasant in hot weather. Beyond eczema and skin inflammation, it is also associated with supporting urinary tract health and recovery from bacterial intestinal infections. Because it is quite cooling, those with a naturally cold or weak stomach should steer clear — as should pregnant women. For people with eczema, this can be a useful summer regular. Children can also drink it.