Watercress, Almond and Fig Pork Lung Soup

Why people make this soup

Watercress peaks in winter, and in Cantonese food culture that is a signal to start cooking it. Known in Chinese as “western vegetable” (xi yang cai) or bean-leaf vegetable (dou ban cai), it has long been used as a cooling, cleansing ingredient — thought to clear heat from the lungs and stomach, support the urinary system, and help the skin stay clear. When the autumn and winter air turns dry and scratchy throats appear, Nourilo reaches for this soup: watercress paired with almonds, figs, and pork lung for a combination that is traditionally considered particularly helpful for dry coughs, parched throats, and constipation caused by heat and dryness.

Method

1. Rinse the watercress thoroughly and remove any tough or yellowed leaves. Set aside.
2. Rinse the almonds and figs briefly.
3. Clean the pork lung: ask the butcher to flush it with water if possible, then at home cut it into small pieces and blanch in boiling water to remove impurities. Drain and rinse.
4. Blanch the pork bones in boiling water for a few minutes, then rinse clean.
5. Place the pork bones, pork lung, almonds, and figs in a large pot. Add 2.4 L of water and bring to a rolling boil.
6. Add the watercress, then reduce to a medium-low simmer. Cook for approximately 3 hours.
7. Serve together — drink the soup and eat the pork lung, almonds, figs, and watercress.

Nourilo’s Tips

Watercress must be added only after the water reaches a full boil — if you add it to cold water, it will develop a bitter and astringent taste. If watercress is unavailable, fresh or dried Chinese cabbage (bai cai or bai cai gan) makes a fine substitute and carries similar heat-clearing and lung-moistening properties. It can also ease headaches, sore throats, and sluggish digestion caused by internal heat.