My pork bone broth recipe will ensure you a creamy white pork bone soup that can be used for dishes like hotpot, noodle soup, stock, or drink as it is. I made this soup and share it with my friends for a hotpot dinner, everyone loves it and I am sure you will too!
Curated Based on Tonkotsu Broth
I curate this pork bone broth based on the method of making Japanese Tonkotsu broth, which produces a creamy white broth with an intense aroma of pork. The Japanese secret to Tonkotsu broth is to clean off all the blood trace of the pork bone, otherwise, the soup will turn murky brown instead of creamy white.
Author have a say…
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
Pork Bone Broth - Best Creamy Pork Bone Soup Recipe
- 600 g Pork Knuckle
- 300 g Pork Rind (pigskin)
- 2 pcs Chicken Carcass
- 4 head White Onion
- 3 head Garlic
- 2 stalk Leek
- 1 pcs Corn (optional)
- 200 g Ginger
- 300 g Chinese Cabbage
- 30 g Solomon's Seal Rhizome (optional)
- 1 tbsp Miso
- 2 tbsp Shoyu
- 100 g Yuba Sheets (fully dissolvable or use Sugar-Free Soy Milk 300g)
- Water (as much to cover all the ingredients)
- Salt (to taste)
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Preparation - Bones
- Clean pork knuckle, pork rind, and chicken carcass. Chop pork knuckle into approximately 1 inches cube.
- Bring a pot of water to boil and add in chopped pork knuckle, pork rind, and chicken carcass.
- Boil for 10 minutes.
- Rinse all the bones and parts with tap water. During rinsing, make sure to clean and remove any blood and brownish parts.
- Bring a pot of water to boil.
- Add in rinsed bones and parts into boiling water. Reduce to a simmer and keep covered.
Preparations – Bulbs & Vegetables
- To clean white onion and garlic, wipe the outer skin with a damp cloth. Then slice them into halves.
- For leek, cut off the roots and the green top. Roughly cut leek into 1 inch in length.
- For corn, peel off the silk and husk. Roughly chop corn into 1 inch or slice it in halves.
- For ginger, peel off the skin. Chop and crush ginger.
- For Chinese cabbage, roughly cut them into 1 inch in length.
- Rinse Solomon’s Seal rhizome with tap water and set aside.
Chargrilling or Roasting the Bulbs & Roots
- To chargrill the bulbs and Roots, you simply need a grilling pan, flat pan, or a wok. Preheat a pan with a little cooking oil and chargrill the bulbs and roots. Grill until they turn brownish-charred.
- 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 degrees Celsius.
The First 5 hours
- Once you have all your vegetables charred, add all the chargrilled vegetables into the simmer bone broth.
- Also add in the Chinese cabbage, Solomon’s seal rhizome, miso, and Shoyu.
- Keep covered and simmer for 5 hours. Ensure the water level are sufficient throughout the whole period.
The Final 3 hours
- At 5 hours, have the yuba sheets shredded and add into the broth.
- Keep covered and continue to simmer for another 3 hours.
- At this point, check the water level – use a soup ladle to press down the boiled ingredients to check if there are 3 inches of water level remaining. If after the boiled ingredient is pressed down and the water level is lesser than 3 inches, add sufficient water to reach an approximate 3 inches gap.
8 hours Mark
- Once you reach 8 hours, the broth should be very thick and creamy.
- Season the broth with salt to your personal preferences and serve.