Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, pork backbone soup stock. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Pork Backbone Soup Stock is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Pork Backbone Soup Stock is something which I have loved my entire life.

Pork and Shrimp Clear Noodle Soup (Hu Tieu)Run Away Rice. red chilies, pork liver, pork stock. Pork stock is a suitable base for highly nutritious dishes for growing boys and girls and people recovering. It contains high levels of calcium and protein.

To begin with this recipe, we have to prepare a few ingredients. You can have pork backbone soup stock using 3 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Pork Backbone Soup Stock:

1. Take 1 kg Pork backbones
2. Prepare 1 Onion
3. Prepare 4 liter Water

Spicy Pork with Pork bone Soup on the Wood Table. More stock photos from Natthapon Ngamnithiporn's portfolio. a basic condiment for cooking Chinese soup and stew. The recipe teaches an economic way to make a flavorful and tasty soup base.

Steps to make Pork Backbone Soup Stock:

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.com/us/recipes/149128-very-useful-chicken-stock

Pork stock is an essential ingredient in the Chinese kitchen, especially in the winter. It has a white semi-transparent color and a meaty taste. Hominy, or hulled corn kernels, is the backbone of this Mexican posole soup (pronounced pho-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas. Pork stock is one of the most unappreciated bone broths.

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