Pork Backbone Soup Stock
I made this because I wanted to have a delicious bowl of miso ramen.
The key is to parboil the bones well to remove the gaminess.
If you cook the soup with the lid on, undesirable odors tend to get trapped, so be sure to cook it uncovered! Recipe by Cooking S Papa
Open in Cookpad AppCooking Instructions
- 1
Bring plenty of water to a boil. Add the pork backbone and bring back to a boil. Cook over high heat for 2 minutes.
- 2
Drain the bones into a colander and rinse them with cold water. If any bloody bits remain the soup will be cloudy, so take them off. Peel the onion and cut into quarters.
- 3
Break the backbone apart at the joints into small pieces. Wash the pot out well and put in the bones with the onions. Add 4 liters of water.
- 4
Set the heat to medium. Just before the water comes to a boil, turn the heat down to low. Simmer slowly while skimming off the scum. Be careful not to let it come to a rolling boil.
- 5
Simmer for 3 to 4 hours. When the soup has reduced to half (2 liters), it's done. (If it has reduced more than 2 liters, add water.)
- 6
Use the soup for miso ramen!
- 7
For chicken bone soup, see.
https://cookpad.wasmer.app/us/recipes/149128-very-useful-chicken-stock
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