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Pork lung is simmered with sweet and bitter almonds in a soothing Cantonese soup. This protein-rich family tonic is a traditional remedy for moisturizing the lungs during dry weather.
Clean pork lung under running water, repeatedly squeeze and rinse until water runs clear. Blanch pork lung and pork bones in boiling water for 3 minutes to remove impurities, then rinse.
Soak sweet and bitter almonds and peanuts in water for 30 minutes, then drain. Rinse dried tangerine peel and scrape off white pith to avoid bitterness.
In a large stockpot, place pork lung, pork bones, sweet and bitter almonds, peanuts, and tangerine peel. Add in 10 cups of fresh water.
Bring to a boil over high heat. Once boiling, skim off any foam or scum, then reduce heat to a gentle simmer.
Cover and simmer on low heat for 2.5–3 hours, checking occasionally and topping up water to maintain level if needed.
Season with salt and white pepper during the last 15 minutes of cooking. Taste and adjust salt as preferred.
Turn off heat. Remove the pork lung and bones, slice the lung for serving if desired. Serve hot, ladling soup and ingredients into bowls.
