Chinese women traditionally stay home for 30 days postpartum. There are all these rules about what you can and cannot do; what you should and should not eat. My mom stayed with us for five weeks and cooked vigorously. I could hear her muttering menu planning all day long. No Chinese leeks, no daikon radish, plenty of fish and plenty of soup. She yelled at me every time I drank cold water and frowned because I wouldn’t drink any medicinal tonics.

I did agree to drink soup daily and the weather suited it in February and March. I gladly slurped and even drank many by the mug fulls one handed while breastfeeding Caya. Pigs’ Feet and Peanut Soup is classically known as a milk supply boosting soup. I have no scientific proof of this, but I do have a healthy milk supply. If anything, this collagen rich soup can’t hurt and it’s a pretty mauve-ish color.

Pigs Feet and Peanut Soup

You can buy pigs’ feet at most butcher shops and they should be happy to cut them up for you. Some serve the pigs’ feet with the soup and some don’t — it’s up to you.

Pigs’ Feet and Peanuts Soup
~8-10 servings

  • 3 pigs’ feet (about 2.5 lbs), cut into large chunks
  • 1 cup dried red peanuts (shelled)
  • 1/2 oz peeled ginger, cut in half and smashed
  • kosher salt to taste

Instructions –

1. Bring a large pot of water to a boil. Add pigs’ feet and bring back to a boil. Drain the pigs’ feet immediately. Rinse and drain again.

2. Return to the pot (clean and empty) with 3 quarts of water. Add peanuts and ginger. Cover and bring to a boil. Reduce to a simmer and cook covered for one hour.

Pigs Feet, Peanuts, and Ginger

3. Add salt to taste and simmer for another 30 minutes. Serve or cool down to store.

*Store left-overs in airtight containers in the refrigerator for up to 10 days. Reheat in the microwave or on the stove top.

Pigs Feet and Peanut Soup 4

posted by jessica at 05:40 PM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.