Pork Lung Soup with Sword Flower and Honey Dates
A classic Cantonese slow-cooked soup, sweet and nourishing, featuring tender pork lung, gelatinous sword flower, and sweet honey dates. Comfort in a bowl.
Ingredients
6 items- Pork lung 500 g
- Dried sword flower (Buddha's hand flower) 50 g
- Honey dates 5 pieces
- Ginger 3 slices
- Cooking wine 1 tbsp
- Salt to taste
Nutrition
Steps （8 steps）
Place dried sword flower in a bowl, cover with water and soak for 30 minutes until soft, drain and cut into short pieces.
Attach the pig lung trachea to a tap, repeatedly fill with water, press and squeeze out blood until the lung becomes white and no blood comes out, about 15 minutes.
Cut the lung into 5 cm chunks. Put in a pot with cold water, ginger and wine. Bring to a boil over medium heat, skim the foam, then simmer for 5 minutes. Drain and rinse with warm water.
Rinse honey dates; peel and slice ginger into 3 slices.
In a large clay pot, add about 3 liters of water, add pork lung, sword flower, honey dates and ginger. Cover and bring to a boil over high heat.
Reduce to low heat, skim off any foam, cover and simmer for 2 hours, maintaining a gentle simmer.
Check if the lung is tender (pierce easily with chopsticks), the soup turns slightly yellow. Add salt to taste, simmer for another 5 minutes.
Remove from heat, ladle into bowls, garnish with green onions or goji berries if desired. Serve hot.
Tips
Thorough cleaning of the pig lung is crucial to remove off-flavors. Soak the sword flower to release its gelatinous texture. Use a clay pot for even heat distribution. Salt only at the end to keep the meat tender.
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