Very Simple and Delicious Pork Bone Soup
非常简单又美味的大骨头汤 · pan chinese cuisine
This pork bone soup is simple to make and full of natural flavor. The author used pork shank (hind shank) bones — both the meat and the broth turn out excellent. When seasoning the finished broth, she prefers transferring it to a wok to reheat because a wok heats faster than bringing the pressure cooker back up to temperature, though seasoning directly in the pressure cooker works too.
Hector NunezThird-generation taquero turned home cook. Nixtamal from scratch changed my life. Happy to talk tortilla technique with anyone who'll listen.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
26.46 oz
12.68 cup
5.0 slice
5.0 piece
2.0 whole
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Chicken stock (gao tang) ↗
Simmer bones and aromatics slowly for a clear, savory base.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Blanch the pork bones first: boil them to draw out the blood, then rinse them clean.
✅ Done when: The bones are done blanching when the water runs cloudy with blood and the bones rinse clean under running water.
Put the rinsed pork bones, water, scallion segments, ginger slices, and star anise into a pressure cooker. Bring to pressure over high heat, then reduce to low and cook under pressure for about 40 to 50 minutes (pressure cooker brands differ, so adjust the time to your cooker's settings).
✅ Done when: The broth is done when the cooker has held pressure over low heat for 40 to 50 minutes.
- 3
Step 3
You now have finished bone broth. Fish out and discard the scallion, ginger, and star anise. If serving directly as soup, transfer to a wok to reheat and season (or season right in the pressure cooker). If saving for other dishes, let the broth cool, portion it, and freeze it.
✅ Done when: The aromatics are fully removed when no scallion, ginger, or star anise remains in the broth.
To serve directly as soup: transfer the broth to a wok and continue heating. Season with salt, white pepper, a little light soy sauce (skip it if you don't want color), a little chicken bouillon powder, cilantro, and chopped scallions. Turn off the heat and finish with a few drops of sesame oil.
✅ Done when: The soup is ready when the broth is hot, the seasonings are fully dissolved, and it is finished with a few drops of sesame oil off the heat.