Lotus root and Pork soup
A heartwarming delicious and simple soup from my childhood, perfect for any occasion.
Equipment
- 1 large pot
Ingredients
- 600 g Pork back bones
- 1 kg Lotus Root
Instructions
- Set a medium pot of water to boil. Wash Pork back bones well under running water.
- Once the pot of water is boiling, add in pork bones until they change colour, approx. 3mins. Remove bones from water and run under cold water, scrubbing the scum off the bones.
- Add the blanched pork bones into a large pot and fill up with water. Set over medium heat and bring to a boil. Skim off any scum and fats that float to the surface and lower the heat to lower and simmer for 20mins.
- Scrub the lotus root well, peel the skin off and cut into rounds around 1cm thick. Add into the simmering pot. Allow to gently simmer for the next 2-3 hours. Removing any scum that floats to the top.
- The soup is ready when it has turned a light blush pink colour and the meat can be easily removed from the bones when prodded with a fork. Season to taste with salt and serve hot.
Notes
Chinese style pork ribs are more commonly used but I prefer pork back bones. Any good quality pork with bone can be used for the soup.
