The bone broth trend is awesome. I’m glad that the general public now understands how nutritious and delicious bone broth is. Asian people have been making bone broth for centuries. It was a staple in my household. It felt like no meal was complete without some vegetable soup with bone broth as its base. You will often see pork bone soup or chicken bone soup as the base for many Chinese soups.
But rather than spending $10 on a quart of store-bought bone broth, I highly encourage you to make it on your own. You got much more bang for your buck. It tastes much richer and has better nutritional value. Plus, you got the nibble on the bits of slow-cooked meat-yum!
How to Make Bone Broth
- Bring a large pot of water to boil. When water is boiled. Add in pork neck bones. Allow to boil for 5 minutes until a brown foam forms on top. Then throw out the water and rinse out the bones until they are clean.
- Another technique is used in Korean cooking for making a clean bone broth: soak the bones in water overnight, then discard the water. This should remove most of the excess blood in the meat.
- Boil 4 quarts of water for broth. When the water is boiled. Add in cleaned pork neck bones. Add in aromatics and seasoning. Allow to simmer on medium for 1-3 hours for the best flavor.
For other recipes featuring bone broth, check out my Chinese Pork Wonton Soup Recipe.
Chinese Pork Bone Soup with Vegetables
Ingredients
- 2 lb pork bones
- 1 gallon water
- 3 carrots peeled and roughly chopped
- 2 tomatoes cut into wedges
- 2 cups Napa cabbage cut into 2-inch thick pieces
- 1 tsp salt
- 1 tbsp fish sauce
Instructions
Parboiling Pork Bones
- Bring a large stockpot of water to boil on high heat. When water is boiling, place all pork bones into the water. Allow to boil on high heat for 5-8 minutes, or until no more blood/impurities appear in the water.
- Discard the water from the bones. Wash the bones of any foam or impurities.
Making the Broth
- Place pork bones and 1 gallon water into a large pot. Bring this pot to a boil on high heat, then reduce heat to medium for a simmer. Add in carrots and salt. Allow to simmer on low heat for about 1.5 hours.
- Then add Napa cabbage and tomatoes. Simmer another 15 minutes until both are softened.
- Add fish sauce. Add additional fish sauce and salt to taste.
- Serve hot. The meat from pork bones can also be eaten, usually with a dipping sauce like nuoc mam or soy sauce.
