Hearty Pork Bone Soup
Rice

A nourishing and robust slow-simmered pork bone soup combined with tender pig's ears and rice, infused with aromatics, light soy sauce, and fresh green onions.

Ingredients

• 1 kg pork marrow bones
• 2 pigs ears
• 1 bowl cooked white rice
• 3 stalks scallions
• 3 slices fresh ginger
• 1 tsp Sichuan peppercorns
• 2 tbsp cooking wine
• 1 tbsp light soy sauce
• to taste salt
• to taste chopped green onions

Instructions

1. 1Trim and process the pig ear

   

   Use a sharp knife to carefully trim and clean the raw pig ear on a wooden cutting board, removing any unwanted parts and preparing it for deep cleaning.

   Tip: Ensure your knife is sharp to make precise cuts around the cartilage and folds.
2. 2Torch off residual hair

   

   Pass a torch gun evenly across the surface of the raw pig ear to burn away any fine residual hairs that remain on the skin.

   Tip: Keep the torch moving continuously to avoid scorching the skin while burning off the hair.
3. 3Scrub the pig ear clean

   

   Soak the pig ear in clean water for 20 minutes, then use a steel wool brush to vigorously scrub the surface, removing any impurities or burnt residue.

   Tip: Scrub thoroughly in the folds and crevices where debris tends to accumulate.
4. 4Blanch the ears and bones

   

   Place the cleaned pig ears and pork marrow bones into a pot filled with cold water to begin the blanching process and draw out impurities.

   Tip: Always start with cold water to ensure impurities release gradually into the water as it heats.
5. 5Skim the boiling foam

   

   As the water comes to a boil, use a fine mesh strainer or slotted spoon to skim off and discard the impurities and foam floating on the surface.

   Tip: Skim frequently to keep the resulting broth clear and free of unpleasant flavors.
6. 6Rinse the parboiled bones

   

   Remove the parboiled meat and bones from the pot and rinse them thoroughly with warm water using a strainer to wash away any remaining scum.

   Tip: Use warm water rather than cold to prevent the pores of the meat from tightening up.
7. 7Add aromatics to the pot

   

   Place scallions, sliced ginger, Sichuan peppercorns, and cooking wine into the pot of cold water along with the pigs ears and pork marrow bones to help neutralize gamey odors.

   Tip: Sichuan peppercorns and cooking wine are key for removing unwanted gamey flavors from the meat.
8. 8Slice the pig ears

   

   Take the cooked and cooled pig ears and slice them into thin even strips using a sharp knife on a wooden cutting board.

   Tip: Letting the ears cool completely before slicing helps maintain clean shapes without tearing.
9. 9Transfer pork bones to a clay pot

   

   After forty minutes of boiling remove the pork marrow bones from the pot and carefully place them into a clean clay pot to prepare for the final simmer.

   Tip: Using a clay pot helps retain heat evenly during the final simmering process.
10. 10Pour in bone broth

    

    Pour the rich bone broth back into the clay pot containing the pork marrow bones to build the base of the dish.

    Tip: Ensure the broth is hot to maintain a steady cooking temperature in the clay pot.
11. 11Add sliced pigs ears to the pot

    

    Add the previously sliced pigs ears directly into the bubbling soup pot with the bones and broth.

    Tip: Simmering the sliced ears in the broth allows them to absorb all the rich flavors.
12. 12Season with light soy sauce

    

    Pour one spoonful of light soy sauce into the simmering soup pot to enhance the savory depth and color.

    Tip: Add light soy sauce gradually so you can adjust the saltiness to your taste.
13. 13Add cooked rice to the soup

    

    Pour the cooked white rice directly into the simmering soup pot containing the pork bones and rich broth, allowing the grains to absorb the flavorful liquid.

    Tip: Make sure the rice is fully cooked before adding it so it absorbs the broth evenly without becoming overly mushy too quickly.
14. 14Mix the rice and soup

    

    Stir the rice and soup mixture thoroughly in the pot using chopsticks to ensure the grains are evenly distributed and coated in the broth.

    Tip: Stir gently to avoid breaking down the meat and rice too much.

Storage & Reheating

Burn It Off

Frequently Asked Questions