Busan-Style Pork Rice Soup
A hearty, milky-white pork bone broth ladled over tender sliced pork belly and steamed rice, served Busan street-stall style with a generous spread of salted shrimp, chives, and fermented condiments on the side. This humble, deeply nourishing bowl is hangover-cure famous and sustaining enough to fuel your entire afternoon.
Ingredients
- 2 lbs pork belly, whole slab
- 1 lb pork neck bones or spare rib bones
- 12 cups water
- 1 medium onion, halved
+ 12 more ingredients
Instructions
Place the whole pork belly slab and pork bones in a large stockpot. Cover with cold water, bring to a rolling boil, and cook for 5 minutes to purge impurities. Drain completely and rinse both the meat and the pot.
Return the blanched pork belly and bones to the clean pot. Add 12 cups of fresh water, the halved onion, smashed garlic, ginger slices, and peppercorns.
Bring to a boil over high heat, then reduce to a steady, active simmer. Cook uncovered for 1.5 to 2 hours, skimming any foam that rises to the surface, until the broth turns cloudy and milky-white and the pork belly is fork-tender.
Remove the pork belly and let it cool slightly. Strain the broth through a fine-mesh sieve, discarding the bones and aromatics. Return the strained broth to the pot and keep it at a gentle simmer.
Slice the pork belly against the grain into thin, bite-sized pieces about 1/4-inch thick.
To serve, place a scoop of hot steamed rice in the bottom of each bowl. Arrange sliced pork belly over the rice.
Ladle the piping hot milky broth over the rice and pork until the bowl is generously full. The broth should be almost white and richly porky.
Serve with small side dishes of salted shrimp, chopped chives, sliced green onions, gochugaru, doenjang, and sesame seeds so each person can season their bowl to their own taste.
Nutrition Estimate
Per serving • Estimated by Blinner AI