300 minutes
This comforting and nourishing broth is a staple in Cantonese homes, bringing together the rich flavors of pork, vegetables, and traditional Chinese ingredients. It’s a labor of love, simmered slowly to extract deep, satisfying flavors.
Dried Bok Choy, soaked overnight
0 oz
Dried Shiitake Mushrooms, soaked overnight
each
Pork Neck Bones, soaked for 1 hour
0 lb
Pork Ribs, soaked for 1 hour
0 lb
cups
Carrots, cut into large chunks
0 oz
Fresh Ginger, sliced (⅛-inch-thick)
each
Dried Chinese Red Dates
each
Chinese Dried Figs
each
Dried Mandarin Orange Peel
0 grams
Dried Goji Berries
tablespoons
teaspoons
1. Prepare Bok Choy and Shiitake Mushrooms
First, rinse the soaked bok choy thoroughly to remove any residual grit, then cut it into 1-inch pieces. Reserve the soaking water from both the bok choy and shiitake mushrooms, allowing any sediment to settle at the bottom.
2. Blanch Pork Bones
Place the soaked pork bones into a large pot and cover them with fresh water. Bring the pot to a boil and let it boil for one minute. After boiling, drain the pork bones, rinse them well under cold water, and clean the pot.
3. Combine Ingredients
Return the pork bones to the pot and add the prepared bok choy, shiitake mushrooms, 13 cups of fresh water, carrot chunks, ginger slices, red dates, dried figs, mandarin orange peel, and Goji berries.
4. Simmer Broth
Cover the pot and bring the mixture to a boil over high heat. Once it reaches a boil, reduce the heat to the lowest setting and let it simmer gently for 4 hours. Refrain from stirring to allow the flavors to meld together.
5. Season Broth
After 4 hours, stir in 1.5 teaspoons of fine sea salt, then taste the broth and adjust the seasoning as needed.
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