SALTED PORK BONE SOUP
In the winter, we desire Salted Pork Bone Soup, a comforting home-cooked meal.
This dish becomes, even more gratifying with the addition of glass noodles (you can use mung bean noodles as we have in this picture, sweet potato starch noodles, or even cooked rice!).
I’m sure your family will enjoy a one-pot supper if you’ve never had this soup before.
SALTED PORK BONE RECIPE: WHAT TO DO WITH IT
A great way to use the Chinese Salted Pork Bones we shared a few weeks ago is with this salty broth made from the bones.
Unsalted pork neck bones would work just as well, but you have to try it yourself to believe how much better it tastes with the salt.
- 2 tbsp. of vegetable oil(or any neutral oil)
- 2 lb. of salted meaty pork neck bones (cut into 2-inch/5cm pieces)
- 8 1/2 cups of water
- 3 slices of ginger (about 2-inches/5cm long, ⅛-inch/0.3cm thick)
- 1.75 oz. of mung bean vermicelli (about 1 bundle; can substitute with thicker sweet potato glass noodles or about 1 cup cooked rice)
- 1 lb. of napa cabbage (or greens of your choice)
- ground white pepper
- 1 scallion (finely chopped)
- 1/4 cup of cilantro (coarsely chopped)
- Heat the oil to smoking point in a large soup pot over medium-high heat. Raise the temperature to medium. 2 tbsp. Oil on the bottom, followed by a single layer of salted pork bones. It’s important not to burn the bones when browning them, as this would result in a bitter soup.
- When the meat is browning, boil the water in another pot. After the meat has finished cooking, carefully add the hot water to the soup pot.
- Bring the soup to a rapid boil by increasing the heat to high. Toss in the ginger slices, cover, and boil for 1 1/2 to 2 hours. When using, add the dried squid, conch, or scallops soaked in liquid to the ginger mixture.
- If you’re using sweet potato glass noodles, soak them in cool water, so they soften up throughout the cooking process. They won’t have to cook for a long period of time.
- Rinse the napa cabbage (or the leafy green of your choice). Cut the cabbage into bite-size pieces after rinsing off excess water.
- Add the napa cabbage to the pot after 1 1/2 to 2 hours of boiling. A boil is achieved by increasing the heat to high. When the cabbage is soft and mushy, remove the lid and simmer for an additional 5 minutes on medium heat (or if using a more tender leafy green like bok choy, cook for 1 to 2 minutes).
- Add cooked rice or potato starch noodles if you want, rather than glass ones.
- Salt and white pepper can be added to taste. Serve with vermicelli, scallions, and cilantro on top of the soup before serving. Serve the soup after it has come to a boil.