Pork Bone Soup Rice 豬骨濃湯飯

A Cantonese-style interpretation of Korean dwaeji-gukbap, this hearty pork bone soup features a rich, milky broth made from slow-simmered pork bones and meat, served over steamed rice with tender vegetables and a soft-boiled egg

Nutrition (per serving)

Ingredients

• 1000g Pork neck bones
• 600g Pork shoulder
• 2l Water
• 6 slices Ginger
• 4 pieces Dried shiitake mushrooms
• 100g Goji berries
• 2 pieces Chinese red dates (jujube)
• 300g Bok choy
• 4 eggs Chicken eggs
• 2tbsp Light soy sauce
• 1tsp Sea salt
• 2 stalks Scallions
• 1tbsp Sesame oil
• 3 cups Steamed white rice

Steps

1. Blanch pork neck bones and shoulder in boiling water for 3 minutes, drain and rinse thoroughly under cold water to remove impurities
2. Heat water in a large pot and bring to boil, add blanched pork bones and shoulder
3. Add ginger slices, shiitake mushrooms, and red dates to the pot
4. Bring to boil, skim off foam and impurities from the surface
5. Reduce heat to low and simmer for 2 hours until broth becomes creamy white and pork is tender
6. Add goji berries and simmer for additional 10 minutes
7. Season with light soy sauce and sea salt to taste
8. Bring a separate pot of water to boil and gently add eggs, simmer for 6-7 minutes for soft-boiled, then cool and peel
9. Blanch bok choy in boiling salted water for 2 minutes until tender-crisp
10. Place steamed white rice in serving bowls
11. Ladle hot pork bone broth over rice, arrange bok choy and soft-boiled egg half on top
12. Drizzle with sesame oil and garnish with chopped scallions

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