Chinese Salted Pork Bone Soup
User Reviews
4.8
18 reviews
Excellent
Chinese Salted Pork Bone Soup
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This Salted Pork Bone Soup with glass noodles and napa cabbage is a Chinese homestyle comfort food recipe that we crave in the wintertime.
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Ingredients
- 2 tablespoons vegetable oil (or any neutral oil)
- 2 pounds salted meaty pork neck bones (cut into 2-inch/5cm pieces)
- 8 1/2 cups water
- 3 lices ginger (about 2-inches/5cm long, ⅛-inch/0.3cm thick)
- 1.75 ounces mung bean vermicelli (about 1 bundle; can substitute with thicker sweet potato glass noodles or about 1 cup cooked rice)
- 1 pound Napa cabbage (or greens of your choice)
- salt to taste
- ground white pepper to taste
- 1 scallion (finely chopped)
- 1/4 cup cilantro (coarsely chopped)
Instructions
- Heat your soup pot over high heat until it just starts to smoke. Reduce the heat to medium-high. Add 2 tablespoons of oil to evenly coat the bottom, then add the salted pork bones in a single layer. Brown the bones on all sides until light golden brown, taking care not to burn them, which will cause your soup to taste bitter.
- While the meat is browning, boil the water in a separate pot. Once the meat is done, carefully pour the boiling water into the soup pot.
- Increase the heat to high to quickly bring the soup to a boil. Add the ginger slices, cover, reduce the heat to medium low, and simmer for 1 ½ to 2 hours. (If using, add the soaked dried squid, conch, or dried scallops plus the liquid it soaked in along with the ginger.)
- Soak the mung bean vermicelli or sweet potato glass noodles, submerging them in cool water so they soften as the soup cooks. They won’t need to cook for very long.
- Wash the napa cabbage (or your leafy green of your choice). Shake off excess water, and cut the cabbage into bite-sized pieces.
- After 1 ½ to 2 hours of cooking, add the napa cabbage. Increase the heat to high to bring the soup to a boil. Cover, reduce the heat to medium, and cook for another 5 minutes until the cabbage is tender (or if using a more tender leafy green like bok choy, cook for 1 to 2 minutes).
- If you are using cooked rice or potato starch noodles instead of glass noodles, this is the time to add them.
- Season with salt and white pepper to taste. Before serving, add the mung bean vermicelli, scallions, and cilantro. Bring the soup to a boil and serve.
Nutrition Information
Show Details
Calories
309kcal
(15%)
Carbohydrates
10g
(3%)
Protein
37g
(74%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Sodium
88mg
(4%)
Potassium
660mg
(19%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
305IU
(6%)
Vitamin C
21mg
(23%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 37g | 74% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 88mg | 4% |
| Potassium | 660mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 21mg | 23% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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