Ching Po Leung Cantonese Herb Pork Bone Soup

Name: Ching Po Leung Cantonese Herb Pork Bone Soup
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 8 serving
Ingredients: 1½ pounds pork bones; 4 lices ginger; 45 grams Chinese yam; 60 grams pearl barley; 25 grams lotus seeds; 20 grams Fox nuts; 10 grams Goji berries; 15 grams polygonatum odoratum; 10 grams dried longan; 2 honey dates; 1 dried seafood; 3 quarts water; salt

User Reviews

4.7

24 reviews

Excellent

Prep Time
1 hr
Cook Time
4 hrs
Total Time
5 hrs
Servings
8
Course
Soup
Cuisine
Chinese

Ching Po Leung Cantonese Herb Pork Bone Soup

Yara Blevins

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This Cantonese Herb Pork Bone Soup, (Ching Po Leung in Cantonese or Qing Bu Liang in Mandarin - 清补凉猪骨汤), is my favorite Chinese soup. We make it quite often in our family, especially during the cold winter months.

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Ingredients

Servings

1½ pounds pork bones (try to find bones with more meat on them)
4 lices ginger cut ⅛-inch thick, fresh
45 grams Chinese yam huai shan, 淮山 or shan yao, 山药, dried
60 grams pearl barley da mai, 大麦 or yi mi, 薏米 or yi ren, 薏仁, Chinese
25 grams lotus seeds lian zi, 莲子, dried
20 grams Fox nuts qian shi, 芡实, called barley here
10 grams Goji berries gou ji, 枸杞, dried
15 grams polygonatum odoratum (not sure if there’s a better English translation for this; yu zhu, 玉竹)
10 grams dried longan (gui yuan rou, 桂圆肉)
2 honey dates mi zao, 蜜枣, dried
1 dried seafood such as dried squid, dried abalone, and/or dried scallop, optional, large piece
3 quarts water cold
salt (to taste)

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Instructions

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Soak the pork bones in cold water for an hour. Rinse thoroughly and drain. The soaking process helps to get rid of any impurities or blood, to keep the soup clear.
In a large stock pot, add the pork bones, and fill with enough cold water to fully submerge the pork bones. Turn up the heat and bring to a boil. Next, turn off the heat, dump everything into a colander, and rinse the pork bones clean. Wash the soup pot as well. This process will help to get rid of any remaining impurities in the pork bones to ensure a clear soup.
Now put the pork bones back in the pot, and add the ginger, all of the dried ingredients, and three quarts of cold water. Bring everything to a boil, and then immediately turn the heat down to simmer. Let the soup simmer for 3 to 4 hours.
Before serving, skim off any fat from the surface of the soup. Salt to taste, and serve hot, along with some soy sauce on the table for dipping your pork into.