Cherry & Dennis Recipes
Kudzu Root Red Bean Lean Pork Soup
粉葛赤小豆瘦肉湯
Recipe overview
Kudzu Root Red Bean Lean Pork Soup is a common sweet and mild Hong Kong family soup. Kudzu root gives the soup a natural sweetness after simmering, while red beans and hyacinth beans add body and a gentle bean aroma without making the soup oily. It is suitable for children and elderly family members, and it helps helpers practise a basic soup-making workflow. The key points are to rinse and briefly soak the beans, blanch the lean pork, cut the kudzu root into large pieces, and simmer over medium-low heat so the soup stays naturally clear.
01
Ingredients
Main Ingredients
- 500g kudzu root
- 40g red beans
- 40g hyacinth beans
- 350g lean pork
- 1 honey date
- 1 small piece dried tangerine peel
- 2 slices ginger
- 1800ml water
- A little salt
Seasoning
- 1/3 teaspoon salt, or adjust to family taste
02
Tools
- Small pot
- Chopping board
- Knife
- Soup ladle
- Bowls
- Slotted spoon
- Measuring cup
03
Steps
Step 1
Prepare the ingredients
Prepare the kudzu root, red beans, hyacinth beans, lean pork, honey date, dried tangerine peel, and ginger slices. Check that the kudzu root is fresh and has no black or rotten spots.
Step 2
Rinse the beans
Rinse the red beans and hyacinth beans, soak for 15-20 minutes, then drain. Beans may have dust on the surface and should not go straight into the pot.
Step 3
Soak the tangerine peel
Soak the dried tangerine peel until soft, then scrape away the white pith. Too much pith may make the soup bitter.
Step 4
Prepare the lean pork
Rinse the lean pork and cut it into large pieces. Do not cut too small, or the meat may break apart after simmering.
Step 5
Blanch the lean pork
Bring water to a boil in a small pot. Add the lean pork and ginger slices, and blanch for 2-3 minutes to release blood and scum.
Step 6
Rinse the blanched pork
Remove the pork and rinse away the scum from the surface. This keeps the soup clearer and reduces meaty smell.
Step 7
Peel and cut the kudzu root
Peel the kudzu root, rinse it, and cut into large chunks. Kudzu root is hard, so cut slowly on a stable chopping board.
Step 8
Add water and soup base
Add 1800ml water to the soup pot. Add the lean pork, ginger slices, red beans, hyacinth beans, honey date, and dried tangerine peel.
Step 9
Simmer beans and pork first
Bring to a boil over high heat, then reduce to medium-low heat and simmer for 20 minutes. Skim off any foam with a ladle.
Step 10
Add kudzu root
Add the kudzu root chunks and continue simmering over medium-low heat for 35-40 minutes. Do not keep the soup boiling hard, or it may become cloudy.
Step 11
Season and taste
Before turning off the heat, add a little salt. Taste first before adding more. This soup has natural sweetness and does not need chicken powder or sugar.
Step 12
Serve the soup
Ladle the soup into bowls and serve with kudzu root and lean pork. The finished soup should be naturally clear, lightly sweet, and gently aromatic from the beans.
Common mistakes
- Not rinsing the beans can leave impurities in the soup.
- Not scraping the tangerine peel pith may make the soup bitter.
- Skipping blanching makes the soup cloudy and meaty-smelling.
- Cutting kudzu root too small makes it break apart.
- Boiling hard for too long makes the soup cloudy.
- Adding too much salt covers the natural sweetness of the kudzu root and beans.
Tips
Kudzu root is hard, so cut slowly and carefully. Rinse the beans first and blanch the lean pork so the soup stays clear. This soup does not need chicken powder or sugar; a little salt at the end is enough. Ask Ma'am or Sir to taste before serving.
