Clear Broth Busan Pork Bone Rice Soup 清湯釜山豬骨飯湯

A refined Hong Kong adaptation of Korean Busan pork bone soup, featuring a deeply flavored yet crystal-clear broth made from blanched pork bones simmered with aromatics. Served over fluffy white rice with tender sliced pork, soft-cooked egg, and seasonal vegetables. The broth is light yet umami-rich, showcasing the essence of the bone without cloudiness.

Nutrition (per serving)

Ingredients

• 800g Pork bones (neck and spine)
• 400g Pork loin
• 6 slices Ginger
• 4 stalks Scallions
• 2 pieces Star anise
• 1 piece Dried tangerine peel
• 4 pieces Dried shiitake mushrooms
• 2 liters Water
• 1 teaspoon Salt
• 0.5 teaspoon White pepper
• 300g Chinese broccoli
• 4 pieces Eggs
• 400g White jasmine rice
• 750ml Water for rice cooking

Steps

1. Blanch pork bones in boiling water for 3 minutes, remove and rinse under cold water. Cut pork loin into thin slices.
2. Heat water in a large pot and add blanched bones, ginger, scallions, star anise, and dried tangerine peel.
3. Bring to boil, then reduce heat to low and simmer for 2 hours with occasional skimming to maintain clarity.
4. Add dried shiitake mushrooms and simmer for another 20 minutes.
5. Strain broth through fine sieve, discarding solids. Season with salt and white pepper. Keep broth warm.
6. Cook white jasmine rice with measured water in a rice cooker according to package instructions.
7. Boil eggs in a separate pot for 6-7 minutes until soft-boiled, peel, and halve.
8. Blanch Chinese broccoli in boiling salted water for 2 minutes until tender-crisp, then drain.
9. Gently poach pork loin slices in the hot broth for 1-2 minutes until just cooked through.
10. Place warm rice in individual bowls, top with cooked pork slices, egg halves, and Chinese broccoli. Ladle hot clear broth over the top.

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