Cantonese Mustard Green Soup with Pork Bones

CANTONESE MUSTARD GREEN SOUP WITH PORK BONES

I’m not the type to overstate things. This Cantonese Mustard Green Pork Bone Soup has me speechless, and I’m not exaggerating. There are only eight ingredients in this dish, but it packs a tasty punch.

This soup dish was inspired by a suggestion from one of our readers. I’m ecstatic that we’re not only able to share recipes with our readers, but that they’re also ready to share their thoughts and ideas with us. It’s a wonderful method to preserve these old customs.

As soon as we published my friend’s recipe for pickled mustard greens from his grandmother, as well as our Ingredients Glossary piece on mustard greens themselves, users began commenting with stories of how their parents or grandparents had also made soup with mustard greens.

A little investigation revealed that this is a popular Cantonese meal. To help clear the airways, many people make this soup, which is also a good source of protein and fiber.

His parents, despite being Cantonese, never made this particular soup. Thus we had no idea it existed. It wasn’t until we got a lot of feedback from people who remembered their childhood recollections of mustard green soup that we decided to give it a shot.

WHAT IS THE TASTE OF THIS FOOD?

Even though mustard greens are typically bitter, they are not bitter in this soup. Those were the most surprising aspects of it. I had no idea what to expect!

The pig bones cooked in the soup add a wonderful umami flavor. The dried dates and goji berries also added a touch of sweetness.

TWO VERSIONS OF THIS PIECE

This recipe for Mustard Green Soup appeared in a few places during my investigation. The broth in one variant was clear. Other than that, there was no difference in taste.

Because I wanted to demonstrate to our readers how to make milky soups, I decided to make the recipe with milk instead of water.

A milky broth can be made in three simple steps. It is possible to use this method with any protein, even fish.

To achieve a golden brown color, pan-fry your protein on all sides, if possible.

After pan-frying, add boiling water to the hot wok and stir. I’m sure the water is boiling.

Boil the stock until it reaches a milky white color, then strain off the solids.

In this recipe, I use only the stems of mustard greens because they are frequently sold without the leaves. Additionally, the soup’s look is improved due to the use solely of the stems.

It is possible to add mustard greens to this soup if you purchase them with their leaves attached. Both the large petiole and head mustard can be used in this recipe.

INGREDIENTS:

• 2 pounds of pork neck bones or ribs
• 10 cups of boiling water
• 6 dried Chinese dates
• 2 tablespoons of vegetable oil
• 2 tablespoons of dried goji berries
• 1 big chunk of ginger
• 1 pound of mustard green stems
• salt

INSTRUCTIONS:

1. Remove any foreign matter from the pig bones by soaking them in cold water for 1-2 hours, with the water being changed halfway through.
2. In a large pot, pour enough water to cover the pork bones and bring to a boil. Let it boil for one minute after bringing it to a boil. After removing from the stove, rinse the pork bones thoroughly. Set aside the water to drain in a colander.
3. Pre-heat your wok until it begins to smoke over medium-high heat. Add the oil to the wok, then add the pork bones and cook for a few minutes. Reduce the heat to medium-low, and brown the pork bones on all four sides. Transfer the pig bones to a soup pot with a thick bottom and turn off the heat. During this time, boil 10 cups of water.
4. Using a slotted spoon, carefully add the boiling water to the pork bones and ginger. Boil the mixture over high heat for a few minutes.
5. At this point, the soup is ready to be covered and boiled for around 30 minutes, or until it has turned a milky white color. Ideally, the soup should be bubbling, but not to the point of overflowing. To keep the soup from drying out, we’ll use this method to turn it creamy white.
6. Simmer for a further hour, covered, over low heat, until the meat is tender. Sweep away any foamy fat from the soup’s surface.
7. The mustard greens, dried goji berries, and dried dates should be added at this point. Cutting the dates in half will allow more flavor to be released into the soup.
8. The soup should be brought back to a boil and then simmered at a medium low temperature. Simmer covered for 20 to 30 minutes. Serving suggestion: Add salt to taste and serve hot.