Pork Neck Bone Soup with Daikon (猪脖骨萝卜汤)

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猪脖骨萝卜汤 (Zhū Bó Gǔ Luó Bo Tāng)

It is the season of the year again: winter. Winter is never my favorite season, but it offers a great opportunity to stay inside and have tons of fun with cooking, especially soup. This pork neck bone soup with daikon is an awesome way to stay warm during any cold rainy or snowy day. Daikon is a classical vegetable for all kinds of soup, there is an old saying in China meaning "the daikon in winter is better than ginsen".

For more fun cooking ideas, see Recipes by Category.

Ingredients
  • 1.5 lb. pork neck bone
  • 1 lb. daikon 
  • 2 teaspoon salt
  • A few slices of ginger
  • 1 green onion (why buy from store? grow your own green onion)
Preparation Time: 10 minutes
Cooking Time: 3 hours
Servings: 4

Cooking Steps

1. Get a medium size pot, add 6 cups of water, boil.
2. Get about 1.5 lb. pork neck bone, rinse clean under running water.
3. Add the pork neck bone to the boiling pot, boil the bones again and simmer for 10 minutes to let the blood come out.
4. Discard the stock, rinse clean the bone under running water, remove blood and other small bone chips.
5. Clean the pot, add 6 cups of water, 1 coarse chopped green onion, a few slices of ginger, 2 teaspoon salt, boil, then cover and simmer the bones for 2 hours or until the meat can come off the bones easily.
6. Clean 1 lb. daikon, remove the rough skin, cut into 1-2 inch size irregular chunks.
7. Add the daikon chunks to the bone soup, boil, then cover and simmer for 30 minutes or until the daikon chunks become very soft.


 

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