Cherry & Dennis Recipes
Carrot Corn Pork Bone Soup
紅蘿蔔粟米豬骨湯
Recipe overview
Carrot Corn Pork Bone Soup is a common Hong Kong home-style soup. It is naturally sweet and suitable for children and elderly people. The ingredients are simple, but the pork bones should be blanched first so the soup stays clear and has less blood and impurities. Bring the soup to a boil first, then simmer slowly over low heat for a clean and sweet flavour.
01
Ingredients
Main Ingredients
- 600g pork bones
- 2 carrots
- 2 ears of corn
- 2 honey dates, optional
- 2 slices ginger
- 2.5L water
Seasoning
- 1 teaspoon salt, added at the end
- A little white pepper, optional
02
Tools
- 1 small pot or wok for blanching
- 1 chopping board
- 1 kitchen knife
- 1 soup ladle
- 1 large bowl
- 1 colander
03
Steps
Step 1
Prepare the Ingredients
Prepare the pork bones, carrots, corn, ginger slices and soup pot first. Having everything ready makes the soup easier to cook step by step.
Step 2
Rinse the Pork Bones
Rinse the pork bones briefly with clean water. Check for small bone pieces or too much blood.
Step 3
Blanch the Pork Bones
Put the pork bones into cold water and bring to a boil for about 3 to 5 minutes. This helps remove blood and impurities.
Step 4
Rinse After Blanching
Take out the blanched pork bones, rinse them clean with water, then drain and set aside.
Step 5
Cut the Carrots and Corn
Peel the carrots and cut them into large pieces. Cut the corn into sections. Do not cut them too small, or they may break apart after long simmering.
Step 6
Prepare the Soup Pot and Water
Add about 2.5L water to a large soup pot and put in the ginger slices.
Step 7
Add the Pork Bones
Add the blanched and cleaned pork bones into the soup pot.
Step 8
Add Carrots and Corn
Add the carrots, corn and honey dates. Honey dates are optional and can make the soup naturally sweeter.
Step 9
Bring to a Boil
Bring the soup to a boil over high heat first. If foam appears after boiling, skim it off with a ladle.
Step 10
Simmer the Soup
After the soup boils, turn to low heat, cover with a lid and simmer for about 1.5 to 2 hours.
Step 11
Add Salt at the End
Add salt only after the soup is ready. Add a little first, then taste.
Step 12
Serve the Soup
Ladle the soup and ingredients into bowls. Be careful because the soup is hot. Serve with rice or dinner.
Common mistakes
- The pork bones are not blanched first, so the soup becomes cloudy and has a strong smell.
- The bones are not rinsed after blanching, so impurities remain in the soup.
- Salt is added at the beginning, so the soup may not taste naturally sweet.
- The soup is boiled on high heat the whole time, so it may spill over and become cloudy.
- There is too little water, so not enough soup remains at the end.
- The cooking time is too short, so the flavour of the ingredients does not fully come out.
Tips
When making this soup for your employer's family for the first time, do not add salt at the beginning. Finish simmering the soup first, then add a little salt and ask Ma'am or Sir to taste it. Every family likes a different soup flavour. Some prefer it lighter, while some prefer it stronger. Remember the water amount, cooking time and saltiness so you can cook it more steadily next time.
