Pork Neck Bone Soup Food
KOREAN PORK NECK SOUP RECIPE BY TASTY
BlackPink's Lisa raves about Korean pork neck soup being one of her favorite dishes. It's deliciously comforting, spicy, and filled with tender pork bones that'll leave you wanting more!
Provided by Jasmine Pak
Categories Lunch
Time 3h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Add the pork neck bones to a large bowl and cover with cold water. Soak for 2 hours.
- Bring a large pot of water to a boil.
- Drain and rinse the pork bones, then blanch in the boiling water for about 7 minutes to remove any impurities. Drain and rinse the blanched pork bones until the water runs clear.
- Return the pork bones to the pot and cover with clean water. Add the onion, green onions, garlic, and ginger. Cover and simmer over medium-low heat for 90 minutes.
- While the broth is simmering, make the seasoning paste: Add the Korean chile flakes, soybean paste, Korean hot pepper paste, rice wine, fish sauce, perilla seed powder, garlic, black pepper, and ¼ cup of the pork broth and mix until well combined.
- Once the broth has simmered for 90 minutes, uncover the pot and add the seasoning paste and stir to incorporate. Add the potatoes and cook for 10 minutes, until tender.
- Add the Napa cabbage leaves, bean sprouts, crown daisy leaves, and perilla leaves. Boil for another 5 minutes, until the leaves are wilted.
- Serve the soup hot with steamed rice, if desired.
- Enjoy!
Nutrition Facts : Calories 228 calories, Carbohydrate 48 grams, Fat 2 grams, Fiber 6 grams, Protein 7 grams, Sugar 12 grams
PORK NECK BONES
I was looking to try someone else's recipe for pork neck bones, but when I didn't find one I decided to add my own. A Southern keep-you-warm recipe that's great for the fall and winter or making a dollar stretch. My family loves it over rice with collard greens, corn bread, and candied yams.
Provided by Ms. Vanilla
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h5m
Yield 12
Number Of Ingredients 13
Steps:
- Place pork neck bones in a large bowl; season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.
- Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil. Add pork neck bones. Reduce heat to low and cook, stirring occasionally, for 1 hour.
- Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.
Nutrition Facts : Calories 855.7 calories, Carbohydrate 31.3 g, Cholesterol 276 mg, Fat 33.1 g, Fiber 3.9 g, Protein 100.6 g, SaturatedFat 11 g, Sodium 2523.4 mg, Sugar 1.8 g
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