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!
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!
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