Pork Bone Broth and Soybean Soup | Chef John’s Cooking Class

Name: Pork Bone Broth and Soybean Soup | Chef John’s Cooking Class
Prep time: 3 hr
Cook time: 3 hr 40 min
Total time: 6 h 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2½ Qt Water; 2 lb. Pork bone; 1 cup Soybean; 2 tbsp. Shaoxing Wine; 3 stalks Dried Beancurd Stick; 1 tsp. Ground Salt; 1/8 tsp. White Pepper

Tender Pork Ribs in a deliciously warm Soybean Soup is incredibly satisfying to both make and eat. It’s got great taste and will definitely be one of your favorites.

Chef John Zhang

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Pork Bone Broth and Soybean Soup | Chef John’s Cooking Class

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Done

Recipe

PRE TIME: 3 hr

COOKING TIME: 3 hr 40 min

TOTAL TIME: 6 hr 40 min

4 SERVING

Ingredients:

2½ Qt Water
2 lb. Pork bone
1 cup Soybean
2 tbsp. Shaoxing Wine
3 stalks Dried Beancurd Stick
1 tsp. Ground Salt
1/8 tsp. White Pepper

Directions:

Step 1

Soak dried bean curd sticks in cold water for 2-3 hours, then cut into 1x2 inch pieces.

Step 2

Soak soybean in cold water for 2-3 hours, set aside.

Step 3

Boil pork bones in water to remove the blood and gamey taste, then rinse to clean. (The pork bone must be boiled to remove the blood and a gamey taste before making bone stock. Keep the heat well and cook long enough, otherwise, the soybeans will be hard and the meat will taste gamey.)

Step 4

In a large stockpot over high heat, bring enough water to a boil, put in the pork bones, soaked soybeans, and Shaoxing cooking wine, cover with a lid and bring it to a boil again, turn the heat to low, simmer for 2.5 hours.

Step 5