
Pork tail with black beans
A deep, rich soup of pork tail and toasted black beans.
- 2 hr 45 min
- Serves 4
- Simmer
- Medium
Why it suits you: In cold Minor Snow, black beans move blood and red dates nourish it for a blood-stasis constitution.
Method
Prep 15 min · Cook 150 min- 1Dry-toast the black beans until the skins split.
- 2Chop and blanch the pork tail.
- 3Put everything in a pot and bring to the boil, then lower the heat.
- 4Simmer for 2 1/2 hours and season.
Cautions
- Pork tail is fatty, so skim the soup.
Chef's tips
- Toasting the beans removes their raw taste.
The TCM view
Black beans are sweet and neutral, moving blood; red dates are warm, nourishing blood.



