Pork flanks are also known as pork pancreas, which is the spleen of the pig. ‘Flank’ is the term used in Cantonese. It has the effects of treating weakness of the spleen and stomach, aiding digestion, nourishing yin and lungs, moistening the complexion, and removing liver fire. Therefore, it is very suitable as a soup to remove dampness and dryness in the spring and summer, and the effects of pork flanks are different depending on the method of preparation. So, what are the specific effects of pork flanks?

Ingredients: 60 grams of Herba Spatholobi, 250 grams of pork flanks, 250 grams of pork loin, 3 dates, 1 small piece of ginger, 1 teaspoon of salt, 1500 milliliters of water.

Preparation: Wash the Herba Spatholobi repeatedly and clean it, soak it in clean water for about 30 minutes. Pork flanks have a slight odor, and they should be soaked in clean water several times (at least 10 minutes each time), then rinse clean, use a knife to remove the white tendons on the back, and then cut into pieces about 5 cm in size. Wash the pork loin and cut it into two large pieces. Peel and wash the ginger, then use a knife to crack it and set it aside. Put the pork flanks and lean meat into boiling water for 3 minutes to remove blood impurities, then rinse clean with cold water to remove the foam on the surface. Discard the boiling water and do not use it. Bring clean water to a boil in the pot, then add the boiled pork flanks and pork loin, Herba Spatholobi, and ginger slices, bring to a boil with high heat, skim off any possible foam that may arise, then cover the lid, turn to low heat, and cook for 2 hours. Season with salt before serving.

Effect: The Chinese herb Herba Spatholobi cooked with pork flanks has the effect of dispelling summer dampness. Herba Spatholobi is slightly cool in nature, sweet and bland in taste, with the effects of clearing heat and removing dampness, soothing the liver and relieving pain. Pork flanks are sweet and neutral in taste, with the functions of invigorating the spleen, moistening dryness, nourishing the lungs, and moistening the complexion. When combined into a soup, it has the effects of clearing heat, removing dampness, soothing the liver, and invigorating the spleen.

Ingredients: 10 grams of dried chrysanthemum, 2 fresh roses, 400 grams of luffa, 4 red dates, 1 pork flank, 3 slices of ginger.

Preparation: Remove the seeds from chrysanthemum and wash; wash the rose with salt water, then rinse with clean water; peel and wash the luffa, cut into pieces; wash the pork flanks and do not cut with a knife. First, put the pork flanks, red dates, and ginger into a clay pot, add 2500 milliliters of water (about 10 bowls of water), boil with high heat, then change to medium heat to cook for half an hour, add the remaining ingredients, boil for about half an hour, season with salt and oil, and it is suitable for 3 to 4 people.

Effect: Chrysanthemum, rose, and luffa cooked with pork flanks have a fragrant and refreshing aroma, and have the effects of clearing heat and detoxifying, removing freckles and brightening the complexion, and nourishing blood and moistening the skin.

Ingredients: 30 grams of Chinese yam, Astragalus, and raw earth, 10 grams of Shanyao meat, 1 pork flank, 100 grams of lean meat, 2 to 3 slices of ginger.

Preparation: Wash the soup ingredients and soak for a while; wash the lean meat and do not cut it with a knife; wash the pork flanks and use the tip of a knife to pick out the fat, cut into slices, and marinate with a little cooking oil, cornstarch, soy sauce, and wine for 15 minutes. First, put the herbs, lean meat, and ginger into a clay pot, add 10 bowls of water, boil with high heat, then change to low heat to cook for 2 hours, then add the pork flanks and boil with high heat for 15 minutes, and season with salt and cooking oil.

Effect: Pork flanks are neutral in nature and sweet in taste, capable of benefiting the lungs, spleen, and moistening dryness. When combined with Astragalus, raw earth, Chinese yam, lean meat, and others in a soup, it can achieve the effects of nourishing yin and moistening dryness, and promoting saliva and quenching thirst.