Pork Bone Rice Soup豬骨飯湯
A comforting Cantonese soup featuring tender pork bones simmered with Chinese herbs and aromatics, served with steamed rice. The broth is rich and nourishing, traditionally made by slow-cooking pork bones to extract their essence.
01Ingredients
- 800g Pork neck bones
- 100g Dried shiitake mushrooms
- 8 pieces Red dates
- 6g Goji berries
- 4 slices Astragalus root
- 2 slices Dried angelica root
- 1 piece Dried tangerine peel
- 300g Chinese cabbage
- 6 cups Water
- 2tsp Salt
- 2 bowls Cooked rice
Nutrition (per serving)385kcal
- Protein28.5g
- Carbs42g
- Fat8.5g
Fiber 3.2 gSodium 1180 mg
02Steps
- Blanch pork bones in boiling water for 3 minutes, drain and rinse thoroughly under cold water to remove impurities
- Soak dried shiitake mushrooms, red dates, and astragalus in warm water for 10 minutes until softened
- Bring water to a boil in a large pot, add cleaned pork bones and bring to a rolling boil
- Add soaked shiitake mushrooms, red dates, astragalus, angelica root, and tangerine peel to the pot
- Reduce heat to low and simmer uncovered for 1.5 hours, skimming off any foam or impurities that rise to the surface
- Cut Chinese cabbage into bite-sized pieces and add to the soup along with goji berries
- Simmer for an additional 20 minutes until the cabbage is tender and the broth is well-seasoned
- Season the soup with salt to taste
- Serve the soup hot in bowls alongside steamed rice
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