How To Cook Chinese Pork bone Soup

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Ingredients

  • 1 kg / 2 pound pork ones (I used big ones.)
  • 500grams / 1 pound white radish), cut into 4 cm/1.5 inch pieces
  • 3 corn, cut into 4 cm/1.5 inch pieces
  • 1-2 carrots, cut into 4 cm/1.5 inch pieces
  • 4 dried shiitake mushrooms, thinly sliced 
  • 1 thumb-sized ginger, thinly sliced
  • 2 tablespoons shaoxing wine (I used 2 sachets of Japanese dashi as substitute)
  • 1/2 tablespoon salt (I used none of it)
Instructions
  1. In a large pot with a lid, add pork bones and enough cold water to cover the bones.
  2. Bring the pot up to a boil over high heat, which will take about 10 minutes. Note there will be plenty of impurities/scum floating to the top. Discard the water, rinse the pork bones under running water and wash the pot as well.
  3. Return the pork bones into the pot with 3 litres of water. Add ginger slices. Bring it up to a boil over high-heat. Reduce it to the lowest heat possible to a simmer. 

  4. Place the lid on the pot and allow it to simmer for 2 hours or longer. The longer the process takes, the more flavourful it will taste.
  5. Add carrots, white radishes, dried shiitake mushrooms, shaoxing wine and salt. 

  6. Bring it up to a boil over high heat then reduce it to the lowest heat.
  7. Simmer it with the lid on for 40 minutes. 

  8. Add corn kennels and allow it to simmer with the lid on for a final 20 to 30 minutes. 

  9. Taste the soup and add more salt if desired. (Omit it if you are using Japanese dashi). 




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