Chinese Yam, Foxnut, Black Bean and Pork Tendon Soup

Why people make this soup

Nourilo noticed that homemakers buying pork shin often want the piece with a tendon attached — the tendon turns wonderfully tasty after a long simmer. Pork tendon, like beef tendon, is rich in collagen and is traditionally said to tonify qi, fill deficiency and strengthen the sinews and bones, making it a favorite for an achy, weak lower back and knees. Cooked with Chinese yam, foxnut, black bean and walnut, it gains a reputation for strengthening the spleen and kidneys too.

Method

1. Blanch the pork tendon.
2. Peel and cut the fresh Chinese yam.
3. Rinse and soak the remaining ingredients.
4. Place everything in a pot with 2.4 L of water.
5. Simmer for about 2 hours down to about 1.2 L. Serve the soup and ingredients together.

Nourilo’s Tips

This soup is traditionally said to also support brain and memory — good for children and the elderly alike — and to help those with frequent night urination. People with gout should swap the black bean for adzuki bean. If fresh pork tendon is hard to find, soaked dried tendon, or beef tendon, both work.