Postpartum Pig Feet Papaya Soup
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Postpartum Pig Feet Papaya Soup
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This traditional Chinese soup of long simmered pig feet (or more politely, pork trotters), papaya, peanuts, and ginger is designed to aid in postpartum recovery and lactation for new moms.
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Ingredients
- 2 pounds pig feet/pork trotters (cut into large pieces)
- 1 cup raw peanuts with skin on (rinsed)
- 6-10 lices ginger
- 12 dried Chinese red dates (also known as dried jujubes)
- 13 cups water
- 1 pound papaya (peeled, deseeded, and cut into large chunks)
- ¼ cup dried Goji berries
- salt (to taste)
- 1 scallion (white and green parts finely chopped)
Instructions
- Have your butcher cut the pig feet into large chunks. It’s quite difficult to do at home without a heavy duty meat cleaver, and can result in bone shards. Rinse them clean of any bits of bone or blood and transfer to a pot with enough water to submerge the pig feet.
- Bring to a boil, and boil for two minutes. Turn off the heat, drain, and rinse the pieces clean of any impurities. Transfer the pig feet to a large soup pot (if using the same pot you boiled them in, wash the pot first), along with the peanuts, ginger, dates, and 13 cups water. Cover and bring to a boil. Reduce the heat to a simmer, cover, and cook for 90 minutes.
- After 90 minutes, add the papaya and goji berries, and bring to a boil. Reduce the heat and simmer for another hour, until the pork trotters are tender and gelatinous. Salt to taste and sprinkle with scallions just before serving.
Notes
- This soup can be frozen in airtight containers for later. It’ll last at best quality for about 3 months in the freezer.
- This soup can be frozen in airtight containers for later. It’ll last at best quality for about 3 months in the freezer.
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