Pork Bone Soup
A soup of pork and potatoes seasoned with garlic, salted soy beans and ginger
This is a basic soup which is relatively simple to prepare. The ingredients are easy to obtain and the preparation time is relatively quick. The blue and white porcelain used to present this and other dishes (eg. Egg Foo Yong, Pork Chops andHokkien Mee Soup) in this cookbook, was often used by my grandmother. It is a unique dining set with pieces suited for both Asian and Western dishes.
300 g pork ribs
300 g potatoes
4 cloves garlic (bawang putih)
2 tbsp salted soy beans (taucheo)
3 tbsp oil
6 slices ginger (halia)
800 ml water
salt, to taste
a dash of dark soy sauce
1 Rinse then chop the pork ribs into medium-sized pieces.
2 Peel then cut the potatoes into cubes.
3 Peel then finely mince the garlic.
4 If whole salted soy beans are used, pound the beans.
1 Heat a wok over a high flame until it smokes. Add the oil.
2 Lower the flame, then add the garlic and ginger. Stir-fry until light golden brown.
3 Add the salted soy beans, then sprinkle in some water to prevent it from burning.
4 Add the pork ribs and stir-fry. Sprinkle in more water.
5 Add the potatoes and stir-fry for 1 min.
6 Add the remaining water then bring to the boil. Simmer for 30 min, preferably more.
7 Add the salt and a dash of dark soy sauce to taste.
For a really tasty soup, simmer for
1 hr or more over a low-medium
heat, adding the potatoes only in the
last 20 min of cooking time.
If you’d like to try some more delicious recipes from our Cookbook of the month ‘The New Mrs Lee’s Cookbook’ then you can buy your copy HERE + free UK delivery.