Best Pork Bone Soup Recipe 猪骨汤秘方

Thick and Gelatinous Pork Bone Broth

This pork bone broth was done unintentionally, as I had a request from a friend to prepare a broth for a hotpot-get-together dinner. So I get all pumped up and come up with this pork bone broth recipe. It is more of a fusion pork bone broth, sort of a east meet west technique which I mashed it up. Here it is, I present to you a thick, creamy and gelatinous pork bone broth!

p/s : You will notice the recipe is a little different than what I had in my video, cause I had it slightly adjusted as some of the flavors overkill some other ingredients

Lead Time : 9 hours

Serve 8

Ingredients

  • 1 pcs of Pork Knuckle
  • 300g of Pork Rind (Pig Skin)
  • 2 pcs of Chicken Carcass
  • 4 head of White Onion
  • 3 head of Garlic (Roasted or regular)
  • 2 stalk of Leek
  • 1 pcs of Corn
  • 200g of Ginger
  • 300g of Chinese Cabbage
  • 30g of Solomon’s Seal Rhizome (Optional)
  • 1 tbsp of Miso
  • 2 tbsp of Shoyu
  • 100g of fully dissolubleYuba sheets (Optional Sugar Free Soy Milk – 300g)
  • Water as much as required to cover all the ingredients
  • Salt to taste

Preparations – Bones

  1. Clean pork knuckle, pork rind and chicken carcass. Chop pork knuckle into approximately 1 inches cube.
  2. Bring a pot of water to boil and add in chopped pork knuckle, pork rind and chicken carcass.
  3. Boil for 10 minutes.
  4. Rinse all the bones and parts with tap water. During rinsing, make sure to clean and remove any blood and brownish parts.
  5. Bring a pot of water to boil.
  6. Add in rinsed bones and parts into boiling water. Reduce to a simmer and keep covered.

Preparations – Bulbs & Vegetables

  1. To clean white onion and garlic, wipe the outer skin with a damp cloth. Then slice them into halves.
  2. For leek, cut off the roots and the green top. Roughly cut leek into 1 inches in length.
  3. For corn, peel off the silk and husk. Roughly chop corn into 1 inches or slice it in halves.
  4. For ginger, peel off the skin. Chop and crush ginger.
  5. For chinese cabbage, roughly cut them into 1 inches in length.
  6. Rinse Solomon’s Seal rhizome with tap water and set aside.

Chargrilling or Roasting the Bulbs & Roots

White onion, Garlic, Leek and Ginger. (Corn is optional)

  1. To chargrill the bulbs and Roots, you simply need a grilling pan, flat pan or a wok. Preheat pan with a little cooking oil and chargrill the bulbs and roots. Grill until they turn brownish-charred.
  2. To roast the bulbs and roots, place bulbs and roots vegetables facing upwards into a baking tray, apply some cooking oil on them. 30 minutes in a preheated oven of 230 degree Celsius.

The First 5 hours

  1. Once you have all your vegetables charred, add all the chargrilled vegetables into the simmer bone broth.
  2. Also add in the Chinese cabbage, solomon’s seal rhizome, miso and shoyu.
  3. Keep covered and simmer for 5 hours. Ensure water level are sufficient throughout the whole period.

The Final 3 hours

  1. At 5 hour, have the yuba sheets shredded and add into the broth.
  2. Keep covered and continue simmer for another 3 hours.
  3. At this point, check the water level – use a soup laddle to press down the boiled ingredients to check if there is 3 inches of water level remaining. If after the boiled ingredient are pressed down and water level is lesser than 3 inches, add sufficient of water to reach an approximate 3 inches gap.

8 hours Mark

  1. Once you reaches 8 hours, the broth should be very thick and creamy.
  2. Season the broth with salt to your personal preferences.
  3. Serve.

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