Tomato Onion Pork Bone Soup (番茄洋葱排骨汤 Fan Qie Yang Cong Pai Gu Tang)
Tomato onion pork bone soup is healthy, delicious, and easy to make. Drinking it before or along with a meal serves as a great appetizer.
- Prep time
- 20 min
- Cook time
- 3 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2-2 ½ quarts (8-10 cups) of pork bone stock along with 4 to 5 pieces of pork neck bones (see post about pork bone stock)
- 1 medium or 2 small tomatoes
- 1 small onion
- 1 teaspoon vegetable oil
- Pinch of kosher salt plus 1 teaspoon table salt
- 1 green onion (green part only - optional)
Instructions
- 1
Chop tomatoes into small wedges and onion into small pieces.
- 2
Heat the 1 teaspoon oil in a medium sauce pan over medium-high heat. When the oil is getting hot, add the chopped onions. Gently stir and toss the chopped onions for a minute, then drizzle the pinch of kosher salt. Continue to gentle toss for a minute, then add the chopped tomato wedges and stir.
- 3
When juice starts coming out of the tomato wedges (about 1 minute), add the pork neck bones first, then the stock. Keep the heat at medium-high and close the lid.
- 4
When the soup begins to boil, turn the heat to low or medium-low to produce a low rolling boil. Cover and let cook for about 20 - 30 minutes until soup has turned into a light golden color.
- 5
While waiting for the soup to finish, wash the green onion and chop the green part into tiny pieces.
- 6
Turn off the heat and add the 1 teaspoon of table salt (or 2 teaspoons of kosher salt) and chopped green onions. Stir to combine.