Hearty Pork Bone & Potato Soup
Meaty pork neck bones simmered for hours in a bold, spicy broth loaded with tender potatoes, perilla seeds, and vegetables until the meat slides right off the bone. This rustic, deeply satisfying soup is the kind of meal that warms you from the inside out on the coldest nights.
Ingredients
- 2 lbs pork neck bones or pork spine bones
- 4 medium potatoes, peeled and halved
- 1 medium onion, quartered
- 6 cloves garlic, minced
+ 11 more ingredients
Instructions
Soak the pork bones in cold water for 1-2 hours to draw out excess blood, changing the water once or twice. Drain and rinse thoroughly.
Place the bones in a large pot, cover with fresh cold water, and bring to a boil. Boil hard for 10 minutes to remove impurities, then drain and rinse both the bones and the pot.
Return the blanched bones to the clean pot with 8 cups of fresh water and the quartered onion. Bring to a boil, then reduce to a low simmer. Cover and cook for 90 minutes until the meat is very tender.
While the bones simmer, mix together the gochugaru, gochujang, doenjang, soy sauce, minced garlic, and perilla seed powder in a small bowl to create the seasoning paste.
After 90 minutes, remove the onion pieces and stir in the seasoning paste. Add the potato halves and continue simmering for 20-25 minutes until the potatoes are fork-tender.
Add the chopped napa cabbage, green onions, and sliced chili peppers. Cook for another 5 minutes until the cabbage is just wilted.
Stir in the sesame oil, taste, and adjust seasoning with salt and pepper as needed.
Serve in deep bowls with plenty of broth, making sure each bowl gets bones, potatoes, and vegetables. Accompany with steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI