How to Blanch Pork for Soups with a Radish and Corn Pork Bone Soup
In this recipe, we guide you the details you need to pay attention to blanch the pork bones for differnt soups and a light and clean radish and corn pork bone soup.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 large pork bones
- 1 piece of smashed ginger
- 2 scallions
- 1 tbsp. Shaoxing cooking wine
- 1/2 long radish
- 2 L hot water
- 1 whole corn (cut into small sections)
- 1 piece of smashed ginger
- salt to taste (I use around 3 tsp.)
Instructions
- 1
Bring a large pot of water to boil, add scallion, ginger, and Shaoxing wine, and then add the pork or pork bones. Start the fire now and heat until the water is boiling. Use a high fire and keep cooking the contents for 5 minutes. You can see the impurities floating on the surface. That’s why we need to blanch the pork.
- 2
I recommend picking the bones up with a tool so the impurities can’t attach to the surface.
- 3
If there is any impurities attached and you feel necessary to clean it. Remember to rinse under warm water.
- 4
Load another clean pot with hot water, add pork bones, smashed ginger and continue cooking for around 30 minutes over middle to slow fire.
- 5
Then add your side ingredients, for this recipe, I use radish and corn sections. Season the soup with salt. Continue cook for around 20 minutes until the radish is soft.
- 6
Serve hot. You can prepare a dipping sauce for the side ingredient and serve together.