Pork Bones with Cabbage Soup
An easy and comforting soup to make. Using pork bones gives the soup a richer pork flavor and the addition of cabbage helps balance out the pork. This soup is great paired with fresh steamed rice and a side of your favorite pepper dip.
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.
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