Goji Berry and Pork Knuckle Soup
A nourishing Cantonese soup with creamy broth, tender pork knuckle, and sweet goji berries, warming and beautifying, perfect for autumn and winter.
Ingredients
8 items- Pork knuckle (front trotter) 1 (about 600g)
- Dried goji berries 15g
- Ginger 20g
- Spring onions 2
- Shaoxing wine 2 tbsp
- Salt 1 tsp
- White pepper a pinch
- Cooking oil 1 tbsp
Nutrition
Steps （8 steps）
Prepare ingredients: clean and chop pork knuckle; soak goji berries in warm water for 5 minutes; slice ginger; tie spring onions into knots.
Place pork knuckle in cold water with ginger and 1 tbsp wine. Bring to a boil over medium heat, skim foam, cook for 3 minutes. Drain and rinse under warm water.
Heat oil in a wok over medium heat, sauté ginger and spring onion until fragrant. Add drained pork and stir-fry for 2 minutes until lightly browned.
Transfer pork to a clay pot. Add enough boiling water to cover by 3-4 cm, add remaining wine. Bring to a boil over high heat.
Reduce heat to low, cover and simmer for 1.5 hours, keeping a gentle simmer. Avoid opening lid frequently.
When meat is tender enough to pierce with chopsticks, add soaked goji berries. Continue simmering on low for 15 minutes.
Remove spring onion knots and ginger slices. Season with salt and white pepper. Adjust to taste.
Turn off heat, let rest for 5 minutes. Skim off surface oil, ladle into bowls. Serve hot.
Tips
Blanching and stir-frying the pork before simmering creates a milky white broth. Add goji berries at the end to prevent sourness. You can also add red dates for sweetness.
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