Pork Bone Soup Rice豬骨濃湯飯
A Cantonese-style interpretation of Korean dwaeji-gukbap, this hearty pork bone soup features a rich, milky broth made from slow-simmered pork bones and meat, served over steamed rice with tender vegetables and a soft-boiled egg
01Ingredients
- 1000g Pork neck bones
- 600g Pork shoulder
- 2l Water
- 6 slices Ginger
- 4 pieces Dried shiitake mushrooms
- 100g Goji berries
- 2 pieces Chinese red dates (jujube)
- 300g Bok choy
- 4 eggs Chicken eggs
- 2tbsp Light soy sauce
- 1tsp Sea salt
- 2 stalks Scallions
- 1tbsp Sesame oil
- 3 cups Steamed white rice
Nutrition (per serving)689kcal
- Protein42.5g
- Carbs62.3g
- Fat24.8g
Fiber 3.2 gSodium 612 mg
02Steps
- Blanch pork neck bones and shoulder in boiling water for 3 minutes, drain and rinse thoroughly under cold water to remove impurities
- Heat water in a large pot and bring to boil, add blanched pork bones and shoulder
- Add ginger slices, shiitake mushrooms, and red dates to the pot
- Bring to boil, skim off foam and impurities from the surface
- Reduce heat to low and simmer for 2 hours until broth becomes creamy white and pork is tender
- Add goji berries and simmer for additional 10 minutes
- Season with light soy sauce and sea salt to taste
- Bring a separate pot of water to boil and gently add eggs, simmer for 6-7 minutes for soft-boiled, then cool and peel
- Blanch bok choy in boiling salted water for 2 minutes until tender-crisp
- Place steamed white rice in serving bowls
- Ladle hot pork bone broth over rice, arrange bok choy and soft-boiled egg half on top
- Drizzle with sesame oil and garnish with chopped scallions
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.