Pork Bone Broth - Best Creamy Pork Bone Soup Recipe
Recipe by Ethan Wong
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配料
- 600 克 Pork Knuckle
- 300 克 Pork Rind (pigskin)
- 2 件 Chicken Carcass
- 4 head White Onion
- 3 head 大蒜
- 2 stalk Leek
- 1 件 Corn （可选）
- 200 克 姜
- 300 克 Chinese Cabbage
- 30 克 Solomon's Seal Rhizome （可选）
- 1 汤匙 Miso
- 2 汤匙 Shoyu
- 100 克 Yuba Sheets (fully dissolvable or use Sugar-Free Soy Milk 300g)
- 水 (as much to cover all the ingredients)
- 盐 (to taste)
Instructions
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 分钟.
- 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.
Nutrition
Calories : 436大卡Carbohydrates : 10克Protein : 39克Fat : 29克Saturated Fat : 11克Cholesterol : 88毫克Sodium : 1049毫克Potassium : 200毫克Fiber : 1克Sugar : 1克Vitamin A : 117IUVitamin C : 6毫克Calcium : 51毫克Iron : 2毫克