Growing up, dinner at our house almost always included a bowl of soup. In many Chinese households, soup is more than just a starter — it's a daily ritual, with ingredients carefully chosen for both flavour and the benefits they're believed to bring to the body.
Of all the recipes my mom makes, apple carrot pork broth is one of her staples. Naturally sweet from apples, carrots and dried figs, it's a comforting dish. The combination is often enjoyed for its ability to help skin health, support digestion and overall wellness, making it a favourite for all ages.
While many versions use pork bones, my family prefers pork tenderloin. It creates a cleaner, lighter broth while still adding plenty of flavour. Best of all, everything comes together in a single pot, making it an easy soup to prepare for a weeknight dinner.
Apple Carrot Pork Soup
- 4 L (16 cups) water
- 4 Red Delicious apples, cored and cut into wedges
- 2 carrots, sliced
- 1 pork tenderloin
- 2 dried figs
- 5 slices bitter apricot kernels (bei xing)
- 10 slices sweet apricot kernels (nan xing)
Add the water to a large pot. Add the apples, carrots, dried figs and apricot kernels.
In a separate pot, bring water to a boil and blanch the pork tenderloin for 1 to 2 minutes. Remove the pork and rinse under cold water to clean off excess oil. Add the pork tenderloin to the pot with the other ingredients. Bring to a boil over high heat.
Reduce the heat to medium and simmer for 1 hour. Remove from heat and serve hot.
Serves 8.
