Chinese
Chinese - Dongbei Northeastern Cuisine
Dongbei Big Bone Pot
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1.5kg pork leg bones, split
- • 300g pickled cabbage (suan cai), rinsed
- • 200g potato, cut into chunks
- • 3 tbsp soybean paste
- • 5 slices ginger
- • 2 spring onions, tied in knots
- • 1 tbsp Sichuan peppercorns
- • 1 litre pork stock
- • 1 tsp salt
Preparation Steps
1
Phase 1
Boil the bones for 10 minutes and rinse off the scum.
2
Phase 2
Return the bones to a pot with stock, ginger, spring onions, and peppercorns.
3
Phase 3
Bring to a boil, skim, and simmer for 60 minutes.
4
Phase 4
Stir in the soybean paste and continue to simmer for 30 minutes.
5
Phase 5
Add the cabbage and potato and simmer 20 minutes until tender.
6
Phase 6
Season with salt and serve the bones in the rich broth.