Pork Bone Hot Pot Broth 豬骨打邊爐湯底

A rich and savory broth made from simmering pork bones, perfect as a base for hot pot, providing a deep umami flavor to all ingredients cooked within.

Nutrition (per serving)

Ingredients

• 1.5 kg Pork neck bones or large pork bones
• 2 cobs Corn, cut into chunks
• 2 large Carrots, peeled and cut into chunks
• 1 large Daikon radish, peeled and cut into chunks
• 6-8 pieces Dried scallops, soaked until soft
• 10-12 pieces Red dates, pitted
• 5-6 slices Ginger
• 4 liters Water
• Salt, to taste

Steps

1. Rinse the pork bones and blanch them in boiling water for 5-10 minutes to remove impurities. Drain and rinse again.
2. Prepare the corn, carrots, daikon radish, dried scallops, red dates, and ginger slices.
3. Place the blanched pork bones, corn, carrots, daikon radish, dried scallops, red dates, and ginger slices into a large pot.
4. Pour in the water, ensuring all ingredients are submerged. Bring to a boil, then reduce heat and simmer for at least 3 hours.
5. Skim off any foam that rises to the surface during simmering. Season the broth with salt to taste before serving.

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