Guangdong-Style Slow-Simmered Pork Bone Soup
A classic Cantonese soup, slowly simmered pork bones with corn and carrots hours, milky white broth, rich and comforting.
Ingredients
8 items- Pork leg bone 500g
- Sweet corn 1 ear
- Carrot 1
- Dried candied dates 2
- Apricot kernels 10g
- Ginger 3 slices
- Water 3 liters
- Salt to taste
Nutrition
Steps （8 steps）
Place pork bones in a pot with cold water and ginger. Bring to a boil, blanch for 3 minutes, skim off scum, rinse with warm water.
Cut corn into sections, carrot into rolling chunks, rinse dates and apricot kernels.
Put blanched bones in a soup pot, add enough water, bring to a boil over high heat.
Skim off any foam, add corn, carrot, dates, apricot kernels, bring to a boil again.
Reduce heat to low, cover and simmer for 2-3 hours until broth turns milky white and meat is tender enough to pierce with chopsticks.
Remove lid, skim off excess fat from the surface with a spoon for a clearer soup.
Season with salt to taste, stir well and adjust seasoning.
Ladle into bowls, garnish with chopped green onions or cilantro if desired, serve hot.
Tips
Choose pork leg bones or spine bones for rich marrow; blanch in cold water to remove impurities; simmer on low heat without adding extra water; add salt last to keep meat tender.
You May Also Like
More recipes you might enjoy
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Jiaozi (Chinese Dumplings)
Jiaozi, a traditional Chinese delicacy, symbolizes family reunion and prosperity, especially during Chinese New Year. Thin-skinned, succulent, and savory, these dumplings burst with juicy goodness when dipped in a tangy vinegar-garlic sauce. Making them from scratch is a wonderful, fulfilling experience.
Sichuan Boiled Shrimp Balls (Shui Zhu Xia Hua)
This mouthwatering Sichuan dish features tender, bouncy shrimp balls floating in a blazing red broth. With crisp bean sprouts and celery, every bite is a thrilling combination of numbing spice and savory depth. Easy to make at home with bold flavors that rival restaurant versions!
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.