Pork Trotter and White Radish Soup

Cut the roasted pork trotters into smaller, bite-sized pieces, separating meat from bone where possible.

Cut off the ends of the white radish, peel it, and then cut it into rolling chunks. Cut the tomato into wedges.

Cut the dried chilies with scissors, remove the seeds, and blanch them in hot water to remove impurities. Slice the ginger.

Bring a pot of water to a boil. Add the white radish and blanch briefly, then remove.

In the same boiling water, add the cut pork trotters and blanch them to remove impurities and excess marinade. Skim off any foam. Remove when boiled.

Heat a wok with a small amount of cooking oil. Add the ginger slices and sauté until fragrant. Then add the blanched pork trotters and blanched dried chilies, stir-frying until aromatic.

Pour 2000ml of water into the wok with the sautéed ingredients. Bring to a rolling boil over high heat.

Once the water boils, add the blanched white radish and the asam skin. Continue to boil vigorously for 3-5 minutes to extract flavors.

Transfer all contents from the wok to a soup pot. Cover and reduce heat to low. Simmer for 30 minutes.

After 30 minutes, add salt and MSG to taste. Add the cut tofu and tomato wedges. Add fish sauce to enhance the flavor. Bring to a gentle boil again.

Ladle the hot soup into bowls and serve.