Chinese Pigs' Tail & Peanut Soup

This is Cantonese comfort food for the adventurous eater, the kind of soup grandmothers simmer on the back burner all afternoon.

Pigs’ tails turn meltingly tender and release collagen that makes the broth silky and rich.

Peanuts soften and absorb the porky, ginger-spiked broth while preserved turnip adds a salty, funky depth.

It’s the kind of nourishing bowl that warms you from the inside out, traditionally served to build strength and vitality.

Pro Tips

• Parboiling the tails first removes impurities and excess fat for a cleaner, less greasy broth
• Look for preserved turnip (also called preserved radish or choi poh) in Asian markets
• The long 1.5-hour simmer is essential; don’t rush it or the tails will be tough and chewy
• Skim any foam that rises during cooking for a clearer, more appealing broth

Variations

• Add dried shiitake mushrooms for earthy depth and extra umami
• Use pork neck bones or spare ribs if pigs’ tails are unavailable in your area
• Toss in Chinese red dates (jujubes) for subtle sweetness and traditional medicinal benefits