PORK BONE SOUP RECIPES RECIPES
GAMJATANG (PORK BONE SOUP) RECIPE BY CHEZ - COOKEATSHARE
courtesy Toronto Sun Jennifer Bain adamant that the pork must be soaked in cold water — preferably overnight and with several water changes — to draw out the blood. The rule of thumb for pork bone soup is two meaty pork bones and one white potato per person. Napa cabbage should be blanched and cut in “one mouthful size.” Ginger and garlic taste better minced by hand than in a food processor. The simmering soup must be covered, and if you have time to cook it all day you’ll be rewarded. Only add salt at the end (or Korean anchovy sauce/Asian fish sauce if you prefer). Perilla is a plant from the mint/basil family. The Japanese call it shiso. The dark green seeds look like coriander seeds but taste more dynamic. Fresh perilla leaves have jagged edges, taste herbaceous and add a fragrant touch to pork bone soup. the right way to eat pork bone soup: Eat the bones with your hands and use a spoon for everything else. Galleria Supermarket in Toronto, sells pork bone soup for $6.99 a bowl in its café. It also sells a $9.99 take-home package of pork bone soup ingredients, including cooked pork and ready-made sauce.
Provided by Chez la mere
Number Of Ingredients 19
Steps:
- Soak pork in large covered bowl of cold water in fridge 2 hours to overnight to draw out blood. If possible, change water several times. Drain; rinse in cold water. Bring large saucepan of water to boil over high heat. Add pork and sliced ginger. Cook 7 minutes. Drain, discarding ginger. Rinse pork. Return pork to large saucepan. Add 12 cups (3L) water. Add onion, soybean paste, hot pepper paste (gochujang) and whole dried chilies or jalapeno. Bring to a boil over high heat. Reduce heat to medium; cover. Cook 1 hour. (If water gets too low, add more.) Meanwhile, bring large saucepan of water to boil. Add napa. Cook 2 minutes. Drain, rinsing with cold water. Squeeze out excess water. Chop into large, bite-size pieces. In small bowl, combine red pepper powder, garlic, 1 tbsp (15 mL) minced ginger and 3 tbsp (45 mL) perilla seeds. Stir into soup. Reduce heat to low. Cook, covered, 1 hour. Add potatoes and napa. Cook, covered, 30 minutes or until potatoes are tender but not falling apart. (You may have to raise heat slightly.) Stir in perilla leaves, if using. Taste; stir in salt or fish sauce, if desired. To serve, divide pork bones and potatoes among 4 large bowls. Add equal portions broth. Sprinkle with green onions and perilla seeds if desired. Makes 4 large servings. Star-tested by Jennifer Bain
Nutrition Facts : ServingSize 765 g, Calories 192, FatContent 0.37 g, TransFatContent 0.0 g, SaturatedFatContent 0.1 g, CholesterolContent 0 g, SodiumContent 59 g, CarbohydrateContent 43.59 g, FiberContent 6.7 g, SugarContent 4.19 g, ProteinContent 4.95 g
PORK NECK BONES RECIPE | ALLRECIPES
I was looking to try someone else's recipe for pork neck bones, but when I didn't find one I decided to add my own. A Southern keep-you-warm recipe that's great for the fall and winter or making a dollar stretch. My family loves it over rice with collard greens, corn bread, and candied yams.
Provided by Ms. Vanilla
Categories Soups, Stews and Chili Recipes Soup Recipes
Total Time 3 hours 5 minutes
Prep Time 30 minutes
Cook Time 1 hours 35 minutes
Yield 12 servings
Number Of Ingredients 13
Steps:
- Place pork neck bones in a large bowl; season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.
- Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil. Add pork neck bones. Reduce heat to low and cook, stirring occasionally, for 1 hour.
- Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.
Nutrition Facts : Calories 855.7 calories, CarbohydrateContent 31.3 g, CholesterolContent 276 mg, FatContent 33.1 g, FiberContent 3.9 g, ProteinContent 100.6 g, SaturatedFatContent 11 g, SodiumContent 2523.4 mg, SugarContent 1.8 g
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