Pork Bone Rice Soup 豬骨飯湯

A comforting Cantonese soup featuring tender pork bones simmered with Chinese herbs and aromatics, served with steamed rice. The broth is rich and nourishing, traditionally made by slow-cooking pork bones to extract their essence.

Nutrition (per serving)

Ingredients

• 800g Pork neck bones
• 100g Dried shiitake mushrooms
• 8 pieces Red dates
• 6g Goji berries
• 4 slices Astragalus root
• 2 slices Dried angelica root
• 1 piece Dried tangerine peel
• 300g Chinese cabbage
• 6 cups Water
• 2tsp Salt
• 2 bowls Cooked rice

Steps

1. Blanch pork bones in boiling water for 3 minutes, drain and rinse thoroughly under cold water to remove impurities
2. Soak dried shiitake mushrooms, red dates, and astragalus in warm water for 10 minutes until softened
3. Bring water to a boil in a large pot, add cleaned pork bones and bring to a rolling boil
4. Add soaked shiitake mushrooms, red dates, astragalus, angelica root, and tangerine peel to the pot
5. Reduce heat to low and simmer uncovered for 1.5 hours, skimming off any foam or impurities that rise to the surface
6. Cut Chinese cabbage into bite-sized pieces and add to the soup along with goji berries
7. Simmer for an additional 20 minutes until the cabbage is tender and the broth is well-seasoned
8. Season the soup with salt to taste
9. Serve the soup hot in bowls alongside steamed rice

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