The Ingredients:

  • 1/2 – 1 lb.Pork Neckbones
  • 3-4 Carrots
  • 1 Green Daikon (1 big one or 2 small ones)
  • About 1 Tablespoon Dried North Almonds 北杏(only very little cause this herb is poisonous)
  • Handful or 1/4 Cup of Dried South Almonds 南杏
  • 4-5 Dried Chinese dates (the brown ones, not the red ones)
  • Salt
  • 20 Cups of Water

Special Notes:

  • Dried North Almonds 北杏 and Dried South Almonds 南杏 look the same.You would want to put 1/4 of Dried North Almond 北杏and 3/4 of Dried South Almond 南杏 in the soup.
  • I always freeze pork neckbone in the fridge, it is good to add salt on the pork before freezing
  • You can add a few celeries to this recipe too.


  • Blanch the Pork Neckbone in boiling water for a few minutes (You want all the fat to come out!)
  • While Pork Neckbones are blanching, boil a big pot of water for the soup
  • Rinse the blanched pork neckbones in water

  • Soak and rinse the Dried North Almonds 北杏, Dried South Almonds 南杏 and Dried Dates
  • Peel and Chop Carrots and Green Daikon

  • Big pot of water should be at a boil
  • Add the blanched pork neckbones, chopped carrots, green daikon, dried north almonds 北杏, dried south almonds 南杏 and dried dates
  • Simmer for 3-4 hours
  • Taste, add salt

Tip from Mom:

Place one chopstick at the end of each side on the pot cover to hold up the cover, this way liquid doesn’t simmer out of the pot. You all also notice that after simmering for a long time, liquid dissipates, I always add more water every once in a while



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