Dried Fig (無花果), Apple and Almond (杏仁) Soup

Nutritional value/medicial effect:
A classic yun or harmonizing soup, suitable for any season.

Mo fa gwoh (無花果) is the Cantonese name for a variety of dried figs used in cooking. They are reputed to be good for moistening the lungs and therefore recommended to combat coughs. These figs are different from the figs eaten in the West. They are almost ivory-colored and are smaller, with more delicate seeds. If these figs are not available, regular dried or fresh figs can be substituted in this recipe.

Chinese almonds (杏仁) (which are actually not almonds at all but apricot kernels). Nom hung (南杏) almonds are from Southern China and are known for their sweetness. Buck hung (北杏) are from the north and are slightly bitter, but they bring out the flavor of the nom hung almonds. Chinese pharmacology, it is used as a drug rather than as a food as they contains cyanide (hydrocyanic acid). They’re used medicinally to combat cancer, stimulate respiration, improve digestion, help reduce blood pressure and arthritic pain and give a sense of well-being.

Ingredient:
- 1/4 cup Chinese almonds (nom hung)
- 4 to 5 Chinese almonds (buck hung)
- 3 medium red apples, unpeeled
- 8 ounces pork loin, well trimmed
- 10 Chinese dried figs, rinsed

Rinse almonds in several changes of cold water. Soak almonds in 1/2 cup cold water overnight to soften almonds. Core apples and cut into 1-inch-thick wedges.

In a 4-quart saucepan, bring 2 quarts of water to a boil over high heat. Add pork and return to a boil, skimming any scum that forms. Add the apple wedges, dried figs, almonds and their soaking water. Return to a boil over high heat. Cover, reduce heat to medium-low, and simmer 3 hours. Serve piping hot (no more than 1-1/2 cups per person).