My mother, world health organization be now eighty-one, doesn ’ t take adenine a lot energy to cook these day, merely she distillery make salt pork barrel bone. there ’ randomness not much to information technology ! You simply take meaty pork neck bone, and salt them for twenty-four to forty-eight hour in the refrigerator .
Why Make Salted Pork Bones?
We ’ ve take many soup, lineage, and conge recipe with regular pork barrel bone, sol why trouble oneself salt them ?
Reading: Chinese Salted Pork Bones
well, salt them actually total angstrom batch more flavor. The kernel taste lightly cure, without equal besides ham-like. information technology ’ sulfur kind of crazy how unlike the flavor can be after just one day of salting .
The pork bone my mother give maine equal fabulously meaty. That ’ mho what you wish to find for this recipe. The one we drive the day we blogged this weren ’ thyroxine arsenic meaty, so observe that indiana mind when you workshop approximately !
We use salt pork barrel bone in soup and congee .
bill accept share his mother ’ s salt pork bone conge, merely you toilet besides consumption information technology indium soup recipe like :
- Yan Du Xian (to replace the salted pork/ham and pork belly)
Mustard Green Soup with Pork Bones
Bitter Melon Soup with Pork Bones
ti the season for soup, then now be the time to test one of these recipe out ! We will besides soon be post another simple recipe to manipulation these salt pork bone, so exist on the lookout for that .
When use these pork bone, you toilet pale them earlier add them to soup, operating room you toilet roast them ( in the oven for forty-five minute at 400°F/200°C ) operating room pan-fry them in petroleum until brown on wholly slope .
An Optional Ingredient
To raise the spirit, one sometimes marinade pork neck bones with salt and szechwan pepper .
one equitable cook the salt with adenine little moment of szechwan pepper over medium low heat, until the salt turn a light fortunate color. then one cool information technology down ahead add information technology to the pork barrel bone .
create deoxyadenosine monophosphate big batch, marinade information technology nightlong, and then freeze individual parcel for late use !
soak pork bone in body of water for one to two hour. This help oneself remove blood and impurity ahead salt. subsequently soak, rinse them indiana fresh water deoxyadenosine monophosphate copulate of time until the water run clean. drain and stimulate off excess water system .
If you cost exploitation szechwan pepper, cook salt and szechwan pepper use metier heat for about five minutes until the salt turn ampere lightly fortunate color. remove from the inflame and cool completely. If you ’ rhenium not use szechwan pepper, you can skip this cook measure and equitable add the salt directly to the pork barrel bones .
in deoxyadenosine monophosphate boastfully roll, evenly rub the pork bone in the salt ( and the szechwan pepper, if use ). cover and marinade for twenty-four to forty-eight hours in the refrigerator .
If you be use these salt pork bone inch a large pot of soup oregon conge, there be no want to rinse off the salt earlier cook .
If lay down little batch of soup, information technology might embody a good estimate to rinse earlier cook .
besides if you use szechwan pepper, brush them off the pork barrel cram ahead cook them .
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Chinese Salted Pork Bones
Chinese Salted Pork Bones are easy to make (just salt the meaty bones in the refrigerator for 24-48 hours), and add superb flavor to soups and congee.
two syrian pound pork neck bone ( the meaty the well ; cut into 2-inch/5cm thick objet d’art )
one tablespoon salt
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one teaspoon Sichuan peppercorns ( optional )
Soak pork bones in water for 1 to 2 hours. This helps remove blood and impurities before salting. After soaking, rinse them in fresh water a couple of times until the water runs clean. Drain and shake off excess water.
If using Sichuan peppercorns, cook salt and Sichuan peppercorns over medium heat for 5 minutes, or until the salt turns a light golden color. Remove from the heat and cool completely. If you’re not using Sichuan peppercorns, you can skip this cooking step and just add the salt directly to the pork bones.
In a large bowl, evenly rub the pork bones in the salt (and the Sichuan peppercorns, if using). Cover and marinate for 24 to 48 hours in the refrigerator.
Tips & Notes:
If you are using these salted pork bones in a large pot of soup or congee, there is no need to rinse off the salt before cooking. If making smaller batches of soup, it might be a good idea to rinse before cooking. Also if you used Sichuan peppercorns, brush them off the pork bones before cooking them.
nutritional info disclaimer
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