Clear Broth Busan Pork Bone Rice with Fried Garlic Spring Greens清湯釜山豬骨飯配春菜炸蒜
A Korean-inspired Hong Kong fusion dish featuring a delicate, clear pork bone broth served over steamed rice, topped with tender braised pork meat and stir-fried spring greens finished with crispy fried garlic. The clean broth balances rich pork flavors with fresh vegetables.
01Ingredients
- 800g Pork bones (leg bones with marrow)
- 400g Pork belly
- 2l Water
- 6 slices Ginger
- 3 whole Chinese dried mushrooms
- 2 whole Dried scallops (conpoy)
- 1 whole Dried squid
- 400g Spring greens (choy sum)
- 8 cloves Fresh garlic
- 3tbsp Vegetable oil
- 2tsp Sea salt
- 1tsp White pepper powder
- 2 cups Jasmine rice (uncooked)
- 1tbsp Oyster sauce
- 1tsp Light soy sauce
- 1 whole Scallion (spring onion)
- 1tsp Sesame oil
Nutrition (per serving)892kcal
- Protein42.3g
- Carbs89.5g
- Fat34.2g
Fiber 3.1 gSodium 1087 mg
02Steps
- Blanch pork bones and pork belly in boiling water for 3 minutes, then drain and rinse under cold water. Pat dry.
- Soak dried mushrooms, scallops, and squid in warm water for 15 minutes until softened. Reserve soaking liquid. Cut mushrooms and squid into bite-sized pieces.
- In a large pot, bring water to boil. Add blanched pork bones, pork belly, ginger, softened mushrooms, scallops, and squid with their soaking liquid.
- Bring to boil, then reduce heat to low and simmer for 2 hours (7200 seconds) until broth becomes clear and rich.
- Meanwhile, wash jasmine rice and cook in rice cooker or pot using standard water-to-rice ratio (2 cups rice to approximately 3 cups water) until fluffy.
- Season broth with salt and white pepper to taste. Remove pork bones, keeping the tender meat pieces in broth.
- Peel and thinly slice fresh garlic cloves.
- Heat vegetable oil in a wok until hot. Add sliced garlic and fry until golden and crispy (about 2 minutes), then drain on paper towels.
- Wash spring greens and cut into 4-inch pieces.
- In the remaining hot oil in wok, stir-fry spring greens until tender-crisp (about 2 minutes). Season with oyster sauce, light soy sauce, and sesame oil.
- Slice scallion into rings.
- To serve: divide cooked jasmine rice among four bowls. Ladle hot pork bone broth with meat pieces over rice. Top with stir-fried spring greens and their sauce. Sprinkle crispy fried garlic and scallion on top.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.