255 minutes
A rich and aromatic Cantonese broth made with pork bones, vegetables, and traditional Chinese ingredients.
Dried Bok Choy, soaked overnight
0 oz
Dried Shiitake Mushrooms, soaked overnight
each
Meaty 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
Chinese Red Dates, dried
each
Chinese Dried Figs, dried
each
Dried Mandarin Orange Peel, small piece
0 grams
Dried Goji Berries
tablespoons
teaspoons
1. Prepare Bok Choy and Mushrooms
Start by preparing your bok choy and shiitake mushrooms. After soaking them overnight, rinse the bok choy thoroughly and cut it into manageable pieces. If the soaking water appears clear and free of sediment, set it aside to use later; otherwise, discard it.
2. Prepare Pork Bones
Next, take the soaked pork neck bones or ribs and place them in a heavy-bottomed soup pot. Cover the bones with fresh water and bring it to a boil. This initial boil is crucial as it helps to remove impurities from the meat, which results in a clearer broth. You will notice foam forming on the surface; this is the impurities being released. After boiling for about a minute, drain the bones, rinse them under cold water, and make sure to wash out your pot thoroughly.
3. Combine Ingredients
Return the cleaned pork bones to the pot and add the rinsed bok choy, soaked mushrooms, and 13 cups of fresh water. Include the chunks of carrots, slices of ginger, Chinese red dates, dried figs, mandarin orange peel, and goji berries. Cover the pot and bring everything to a boil over medium-high heat.
4. Simmer the Broth
Once it reaches a boil, reduce the heat to its lowest setting and let the broth simmer gently for four hours. This slow simmering allows the flavors to meld beautifully, producing a rich and aromatic broth. You should see a gentle bubbling, indicating that the broth is cooking at the perfect temperature.
5. Season and Serve
After four hours, stir in the sea salt and taste the broth. Adjust the seasoning if necessary, aiming for a balanced and savory flavor. Serve the broth hot, and if you wish, you can offer the pork bones with a side of light soy sauce for dipping. Enjoy this comforting and flavorful Cantonese broth with family and friends.
Use well-marbled pork bones and fresh, locally sourced vegetables for the best flavor and a luxurious mouthfeel.
Char or lightly brown onions and ginger before adding to the broth, and add delicate vegetables towards the end of cooking.
Gently simmer the broth to avoid emulsifying fats into the liquid, which can make it cloudy.
Strain the broth through a fine-mesh sieve or cheesecloth for a professional-quality, smooth texture.
Begin with cold water to extract flavors gradually and prevent cloudiness in the broth.
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