Meizhou pork bone soup with lean pork, liver and greens
Chinese Cooking Demystified · ♥ 4.8K likes · 143.7K views · 10 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 l water
- 500 g pork bones
Put the pork bones into 2 liters of cool water and slowly bring it all up to a boil.
As it starts to simmer, skim off any excess gunk; once bubbling, drop to the lowest flame the stove will go.
- 1 inch naba ginger
- 1 tsp cracked white pepper
Add the inch of ginger and the teaspoon of cracked white pepper.
- 50 g lean pork
- 0.125 tsp salt
- 0.125 tsp sugar
- 0.125 tsp pepper
- 1 tbsp cornstarch
- 3 tbsp water
- 1 tsp oil
- 50 g pork liver
- 0.125 tsp salt
- 0.125 tsp sugar
- 0.125 tsp white pepper
Marinate the sliced lean pork with the salt, sugar, pepper, cornstarch and water, mix well, then coat with a teaspoon of oil.
- ½ tsp cornstarch
- 1 tbsp water
- 1 tsp oil
- 50 g pork meatball
- 30 g spinach
Marinate the sliced liver the same way with less cornstarch and water, then coat with a teaspoon of oil.
Bring the 300ml of stock to a boil and season with the salt, MSG and white pepper.
Cooking the soup
Once the lean pork changes colour add the liver for a quick 20 seconds, then the greens, mix quickly and shut off the heat.