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.
Prep Time5 minutesmins
Cook Time2 hourshrs40 minutesmins
Total Time2 hourshrs45 minutesmins
Course: Soups
Cuisine: Chinese
Servings: 8
Author: Judy
Ingredients
2poundspig feet/pork trotters(cut into large pieces)
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.
Video
Notes
This soup can be frozen in airtight containers for later. It’ll last at best quality for about 3 months in the freezer.