Nyob Zoo!
I wanted to share A SUPER EASY and DELICIOUS soup you all can make anytime of the year. This soup is one I grew up eating and still hits till this day. Using pork bones gives the soup a richer pork flavor and the addition of cabbage helps balance out the pork. My mom often made this soup for us using pork neck bones and spare ribs which is how I’ll be showing you today. Cabbage was a vegetable we often had in our fridge so she would add it into the soup for the “extra vitamin”. The cabbage works really well with the pork. This soup is great paired with fresh steamed rice and a side of your favorite pepper dip. I hope you can give this one try!
Main Ingredients
PORK: Use pork neck bones and spare ribs to give the broth a richer flavor. The meat on the neck bones and spare ribs also cooks down nicely since it has a good fat to meat ratio.
It’s best to marinade the pork bones with salt overnight in the fridge so they have more flavor. You can marinade at room temp for 2 hrs if need be.
CABBAGE: I love using a Taiwan cabbage as they are sweeter in flavor. Compared to a regular green cabbage you’ll typically find at most grocery stores, Taiwan cabbage are bigger and flatter in shape. They are crisp and sweet when eaten raw. When it’s cooked down, it still retains it’s natural sweetness. Green cabbage you buy from your local grocery store can have a slight peppery and bitterness notes to it. So I highly recommend using a Taiwan cabbage which you can easily find at many Asian grocery stores.
Ginger is added to help reduce the “porky” flavor. It helps balance out the broth.
Seasonings is as simple as salt and chicken bouillon powder.
Cut into chunks
Cook the pork bones and skim any impurities as it cooks.
Season, add in the ginger, cabbage, and cook until just tender.
It’s best paired with any pepper dip of your choice, but the classic and most simplest one I grew up with is a dried pepper flake dip that has salt and MSG added into it. 
Served with fresh steamed rice and a side of pepper dip.
Enjoy!
-Cindy Her (C.HerCreations)
Pork Bones with Cabbage Soup
Ingredients
For the soup
- 3 lbs pork neck bones (rinsed and pat dry well)
- 1 lb pork spare ribs (bite size pieces)
- 2 tsp salt (to season the pork bones)
- 9 cups water
- 1 Tbsp salt (to season the broth)
- 2 tsp chicken bouillon powder (Totole brand)
- 1 1/2 lbs cabbage (rough chopped) [Taiwan cabbage if you can]
- 3-4 slices ginger (about 1.5oz or 43g)
For the pepper dip
- 1 Tbsp crushed dried chili flakes (Thai brand)
- 1/2 tsp salt
- 1/8 tsp MSG
Instructions
For the soup
- Rinse the pork neck bones and spare ribs well to get rid of any unwanted residue. Pat dry and place it into a clean bowl. Add in 2 tsp of salt and mix well. Cover and let it marinade overnight in the fridge (my preference) or at room temp for 2 hrs if you're in a hurry.
- Once marinaded, add the pork into a pot along with 9 cups of water, 1 Tbsp salt, and chicken bouillon powder. Slightly cover with a lid and let it come to a simmer. As it comes to a simmer, skim out any unwanted residue and fat that floats to the top. Let it simmer and cook for at least 30-35 minutes or until the pork is just tender. Skim out any fat that floated to the top after 30-35 minutes. Then add in the ginger and chopped cabbage. Let it boil for about 3 minutes or just until the cabbage are just tender. Turn off the heat and taste to adjust seasonings. Best served hot with steamed rice and a side of pepper dip.
For the pepper dip
- Mix well in a small bowl and serve.
