Pork and Radish Soup (Lo Foh Tong)

Cut the 14 oz pork shoulder into medium-sized chunks, not too small for soup.

Place the pork chunks in a pot and cover with cold water. Turn the heat to the highest setting.

Once the water comes to a boil, reduce the heat to medium and continue parboiling for 4-5 minutes to allow all scum and debris to come out. Do not overcook the pork at this stage.

Transfer the parboiled pork to a bowl of cold water to rinse off any remaining debris stuck to the surface. Discard the parboiling water from the pot.

Peel the 2 lb daikon radish and 4 oz carrots. Cut off and discard the ends of the carrots.

Cut the peeled carrots into angular pieces using a rolling or oblique cut. Cut the peeled radish into thick slices or angular pieces.

Smash a piece of ginger (about 1 inch) to help extract its flavor into the soup.

Add 8 cups of water to a clean pot and turn the heat to high. Once the water is almost boiling, add the rehydrated shiitake mushrooms along with their soaking water.

Add the rinsed pork chunks, cut radish, carrots, and smashed ginger to the pot.

Cover the pot and bring the soup to a boil over high heat. Once boiling, lower the heat to medium-low and skim off any foam from the surface to ensure a clear broth.

Cover the pot, leaving the lid slightly ajar to prevent overflow, and simmer for about 30 minutes until the radish is tender. Do not overcook the radish.

Once the soup is done, season with 2 teaspoons of salt. Stir well and serve.