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Daikon Pork bone soup

May 20, 2009 by Jennifer Che 3 Comments

I was in Chinatown the other day buying ground pork when I noticed pork neck bones in the counter. They were *really* cheap – I think the package in the picture below was a little over $1. I had a hunch that the neck bones could be used for soup, so I bought a daikon and also some cilantro.

In order to get a clear broth, it’s important to quickly boil the bones for a few minutes and then dump the water out. The initial boiling releases blood bits and other unsightly particles that would appear in your soup later. Rinse the bones with some water to make sure all particles have been washed off.

Next, put the quick-boiled bones back into some more clean water (I put in enough to cover the bones). Bring to a boil and then simmer for about 30 minutes. Add sliced daikon to the mix and let simmer for another 45 minutes or so. (This is all very flexible. When I did this one night after dinner and, honestly, I didn’t really keep track of time. This type of soup can only taste better if it simmers longer, I think).

Finally, salt to taste and serve with cilantro garnish (optional). You can also refrigerate the soup overnight. This intensifies the flavor a bit. Plus, you have the added bonus being able to scrape off any fat off the top, thus making it a really healthy soup.

I think pork neck bones vary a lot in fat. The first time I made this soup, I hardly scraped off any fat. The next time, I scraped off this much fat!

Ewwwww!!!

So, if your bones look fatty – do not fear! You can always scrape off the fat if you refrigerate the soup overnight.

Enjoy the flavorful, virtually fat-free, healthy soup!

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

Filed Under: Chinese, Pork, Recipe, Soup

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Comments

  1. Livia says

    May 20, 2009 at 11:52 am

    Yummy. Sometimes when I can’t find pork bones, I buy ribs and have the butcher cut then into thirds across the bone to increase the amount of bone surface area to water contact.

    Reply
  2. mini says

    April 24, 2011 at 3:47 pm

    Thanks for the great photos. I’ve been trying to make pork bone soup. I have found that if I season the soup and then allow it to simmer then there is more flavor in the meat.

    Reply
  3. Esther says

    November 9, 2015 at 2:57 pm

    Thanks for the recipe!

    Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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