It’s freezing here in Vancouver! Is it where you are? If so, I have something that is going to warm you right up, from the inside out. It’s an Asian soup, and a very flavourful brothy one at that. Anyone else on my side in that they prefer brothy soups over chowders or the like? Anyways, it’s a soup my mom used to always make and I never got sick of it. It’s only a few simple ingredients, but what you need is time. Like any soup or stew, the longer it hangs out, the better. Here’s what you’ll need:
Yields 6-8 portions
- 8-10 piece of pork neck bone (2-3 bones per adult serving)
You can find this cut of meat in your Asian grocery store and if you’re unsure, let the butcher know you’re making soup and they should point you to the right cut of meat. The meat should be quite bony but with meat on it.
- 2 large carrots
- 3-4 tomatoes
- 3-4 potatoes
- a lot of water
- salt to taste
- slow cooker or a thermal cooker; you could cook it all on your stove top, but for optimal flavour this soup has to simmer for 8 hours and it would save energy to use a slow cooker or thermal cooker
Let’s get cookin’!
- Heat up a pot of water, large enough to hold all your pork bones. What we’re going to do is pre-boil the meat to cook out the excess fat. This removes the excess grease and yields a clearer and healthier broth. Let the bones boil for 3 minutes, then remove and set aside.
- Cut up your carrots, tomatoes, and potatoes into roughly bite sized pieces. No need to get precise, just cut them small enough that you can eat it without having to fork and knife it.
- Dump it all into a very large stock pot if you’re using a slow cooker, but just use the thermal cooker pot if you’re using the thermal cooker. Add the meat into the pot, then pour in enough water to cover everything.
- Bring it up to a boil and let it boil on high heat for 30 minutes.
- Transfer it into your slow cooker or thermal cooker and let it go (on low for the slow cooker) for 8 hours. You could obviously leave it for less but remember, the longer you let it go, the more flavour you’ll get out of it. Ideally, get this soup started in the morning before you go to work, and you’ll be rewarded with a quick delicious soup when you get home. But if you really don’t have the time, 3-4 hours could suffice and that’s how long my mother used to let it simmer on the stove for.
- When you’re ready to eat, give the broth a quick taste and season if desired. Serve it with some rice in the soup if you’d like, or with a side of stir fried veg or whatever your heart desires. For Kelvin and I, we just have a bit of rice and we’re good for a meal. I don’t even bother seasoning the soup because there’s so much flavour from the pork bones simmering away for 8 hours.
Please let me know if you try this out and if you love it as well! But how can you not love meat that is so tender that you can pull it off just with chopsticks? Hehe and yes that’s my grinning face excited to have soup!
By the way, this soup can sit in the fridge for a few days (in other words make extra) and then you’ll have an even more flavourful soup (for days)! If you want your soup to be “cleaner”, skim the fat from the soup because overnight in the fridge, the fat rises to the top and hardens, making it easier to remove. If you don’t care, just leave it and more flavour! Haha
Thanks for stopping by and have a great day! Bundle up and stay warm 🙂