Winter is coming and soups are always the protagonists of our table. Using this recipe, I’ll walk you through blanching pork and making the perfect pork soup. You may be wondering which cut to blanch for pork. My answer is large pork bones, pork butt and ribs.
It’s common sense to blanch the pork bones first because blanching can help remove impurities and excess blood, improving the overall flavor of the meat. This is a widely accepted and used Chinese culinary theory, especially for soups. We blanch almost all types of proteins and bones.
Chinese soups differ from common Western soups because they have a super light texture and serve as a breeze on a Chinese table. Although light, we love all types of Chinese soup for its rich flavors and diverse ingredients.
The main ingredient of Chinese soup is meat, especially meat with bones and different types of vegetables. Pork is the most commonly used meat, including ribs, spare ribs, and large pork bones. After a long simmering process, the pork bones release collagen and gelatin, creating great flavor.
However, good flavors depend on the ingredients and preparation process. Blanching is the crucial step in making Chinese pork soup clear and free of strange flavors.
How to Blanch Pork for Soups and Stews
Bring a large pot of water to a boil, add the shallots, ginger, Shaoxing wine and then add the pork or pork bones.
Now turn on the heat and heat until the water boils. Use a high heat and cook the contents, boiling vigorously for 5 minutes. You can see impurities floating on the surface. That’s why we need to blanch the pork.
I recommend picking the bones with a tool rather than pouring the contents directly so that impurities cannot stick to the surface.
If the impurities are connected to the pig’s bones, we need to clean them. Remember to rinse under warm water.
Prepare another pot and load it with enough clean water. Bring the water to a boil and add the pork. I love using an Instant Pot for most of my soups. Even if you use an Instant Pot, remember to add hot water. Cook the soup for about 30 minutes.
Then, you can add your favorite side ingredients, such as tulips, carrots, corn, Chinese sweet potatoes, or even potatoes, to your soup.
Let’s make a pork and radish soup with blanched pork bones
Load another clean pan hot water, add the pork bones and chopped ginger and continue cooking for 30 minutes halfway to slow the heat.
Then, add the side ingredients; For this recipe I use sections of radish and corn. Season the soup with salt. Continue cooking for about 20 minutes until the radish is soft.
Key Tips
- The blanching process should start with cold water.
- Once the water begins to boil, use high heat to boil it vigorously to remove impurities.
- If you need to wash the blanched bones, use warm water.
- Add hot water to start cooking the soup to keep the meat on the bone juice and tender.
- Add the secondary ingredient to the top of soups in an Instant Pot.
Pork radish and corn soup
- 1/2 long radish
- 2 the hot water
- 1 whole corn cut into small sections
- 1 piece of chopped ginger
- salt to taste I use about 3 teaspoons.
Blanch and clean the pork
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Bring a large pot of water to a boil, add the shallots, ginger and Shaoxing wine, then add the pork or pork bones. Now turn on the heat and heat until the water boils. Use high heat and continue to cook the contents for 5 minutes. You can see impurities floating on the surface. That’s why we need to blanch the pork.
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I recommend picking the bones with a tool so that impurities cannot stick to the surface.
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If there are impurities attached and you find it necessary to clean it. Remember to rinse under warm water.
Make radish and carrot soup with pork bones
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Load another clean pot with hot water, add the pork bones, chopped ginger and continue cooking for about 30 minutes over medium-slow heat.
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Then add the side ingredients, for this recipe I use radish and corn sections. Season the soup with salt. Continue cooking for about 20 minutes until the radish is soft.
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Serve hot. You can make a dipping sauce for the side ingredient and serve alongside.
