0:00 / 4:40

Night Blooming Cereus Fig Pork Soup

Name: Night Blooming Cereus Fig Pork Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: dried Hylocereus undatus flower; sweet and bitter apricot kernels; small dried figs; candied dates; Carrot; sweetcorn cobs; pork shoulder or Boston butt; water; Salt

groups4 servingsspeedEasycountertopsPrep: 15 minsskilletCook: 120 minsscheduleTotal: 135 minsoutdoor_grillStewed

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Preparation

00:01:40

Soak 100g dried Hylocereus undatus flower in cold water for 5 minutes until soft

lightbulb

Watch out

Ensure the flower is thoroughly soaked soft, otherwise fine sand trapped inside cannot be easily removed.

Ingredients:dried Hylocereus undatus flower

Tools:mixing bowl

Active Cooking

00:01:49

Spread open each soaked flower petal under water and rinse thoroughly to remove all dirt and impurities

lightbulb

Watch out

Spread open the petals while rinsing, otherwise trapped sand will make the soup cloudy.

Ingredients:dried Hylocereus undatus flower

Tools:colander

Active Cooking

00:01:58

Squeeze out excess water from the Hylocereus undatus by hand
Place on a cutting board and cut into 3 equal sections

lightbulb

Watch out

Squeeze out excess water thoroughly before cutting, otherwise excess raw water will dilute the soup.

Ingredients:dried Hylocereus undatus flower (100 g)

Tools:chef knifecutting board

Preparation

00:02:15

Rinse 600g pork shoulder, 20g apricot kernels, 3 dried figs, and 2 dates under water
Drain and set aside

lightbulb

Watch out

Rinse dried figs and dates quickly

Do not soak them or their natural sweetness will leach out into the rinsing water

Ingredients:pork shoulder or Boston buttsweet and bitter apricot kernels (20 g)small dried figs (3 piece)candied dates (2 piece)

Tools:small bowl

Active Cooking

00:02:25

warningStay safe

Be careful when handling raw pork and boiling water to prevent hot water splashes and burns.

Bring a pot of water to boil, place 600g pork shoulder inside to blanch
Once boiling again, cook for 1 more minute
Remove pork and rinse clean under cold running water to wash away scum

local_fire_departmentHigh heat to boil, cook for 1 min after boiling

lightbulb

Watch out

Rinse all scum thoroughly off the pork after blanching, otherwise the soup broth will turn cloudy and smell gamey.

Ingredients:pork shoulder or Boston butt (600 g)

Tools:saucepanchopsticks

Active Cooking

00:02:38

warningStay safe

The pot contains a large amount of boiling water; avoid touching the hot pot exterior directly.

In a large soup pot, boil 5 litres of water
Add prepared Hylocereus undatus, 2 sweetcorns, 400g carrots, 20g apricot kernels, 3 dried figs, 2 dates, and blanched pork shoulder
Stir well with chopsticks, cover with lid, and cook over high heat until boiling

local_fire_departmentHigh heat until boiling vigorously

lightbulb

Watch out

Lower ingredients gently into the boiling water to prevent scalding splashes.

Ingredients:water (5000 ml)dried Hylocereus undatus flowersweetcorn cobs (2 piece)Carrot (400 g)sweet and bitter apricot kernelssmall dried figscandied datespork shoulder or Boston butt

Tools:soup potchopsticks

Active Cooking

00:03:10

Once boiling, continue cooking on high heat for 15 minutes
Then turn heat to medium-low, keep covered, and simmer for 1 hour 45 minutes (total 2 hours) until all flavors are extracted into the soup

local_fire_departmentHigh heat for 15 mins, then medium-low heat for 1 hour 45 mins

lightbulb

Watch out

Do not open the lid frequently while simmering, otherwise excess water will evaporate.

Tools:soup pot

Active Cooking

00:03:26

After simmering for 2 hours, open the lid, add 0.5 tsp salt to season (adjust according to personal taste)
Stir gently with a ladle, turn off heat, and ladle into soup bowls to serve

local_fire_departmentOff heat

lightbulb

Watch out

Add salt only at the end

Adding salt too early tightens meat proteins and reduces the natural sweet taste of the broth

Ingredients:Salt (0.5 tsp)

Tools:soup ladle