Simple Pork Soup Stock

This soup stock can be used for noodle soups as well as for other dishes. I used pork shoulder bones which can be found in Chinese butcher shops but if you don’t live close to one. You can use chicken or beef stock version by using chicken bones or beef bones, instead.

Ingredients:

2 tablespoons of cooking oil

1 piece of fresh ginger

4 garlic cloves

2 pounds of pork shoulder bones

4 quarts of water

Salt to taste

Directions:

IMG_1196

Pork shoulder bones, ginger cut into thick strips, 4 garlic cloves smashed

IMG_1203

Toss the pork shoulder bones in boiling water for about 5 mins

IMG_1217

Further clean the shoulder bones under running water removing scum around them

IMG_1215

Heat the oil in a heavy bottomed soup pot over medium heat. Add the ginger, garlic and cook until fragrant about 1 minute

IMG_1222

Add the bones and cook, stirring about 1 minute

IMG_1223

Add water and bring to a boil

IMG_1231

Reduce the heat to a simmer and cook, covered for about 2 hours. Season with salt

IMG_1253

Simple Pork Soup Stock

  • Servings: 2-4
  • Difficulty: easy
  • Print

Use this recipe for whatever soup stock is used

This soup stock can be used for noodle soups as well as for other dishes. I used pork shoulder bones which can be found in Chinese butcher shops but if you don’t live close to one. You can use chicken or beef stock version by using chicken bones or beef bones, instead.

Credit: cookboldfood.com

Ingredients

2 tablespoons of cooking oil
1 piece of fresh ginger
4 garlic cloves
2 pounds of pork shoulder bones
4 quarts of water
Salt to taste

Directions

  1. Toss the pork shoulder bones in boiling water for about 5 mins. Further clean the shoulder bones under running water removing scum around them.
  2. Heat the oil in a heavy bottomed soup pot over medium heat. Add the ginger, garlic and cook until fragrant about 1 minute.
  3. Add the bones and cook, stirring about 1 minute.
  4. Add water and bring to a boil.
  5. Reduce the heat to a simmer and cook, covered for about 2 hours. Season with salt.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s