Chinese Salted Pork Bone Soup

2 tablespoons vegetable oil (or any neutral oil)

2 pounds salted meaty pork neck bones (cut into 2-inch/5cm pieces)

8 ½ cups water

3 slices ginger (about 2-inches/5cm long, ⅛-inch/0.3cm thick)

1.75 ounces mung bean vermicelli (about 1 bundle; can substitute with thicker sweet potato glass noodles or about 1 cup cooked rice)

1 pound napa cabbage (or greens of your choice)

salt to taste

ground white pepper to taste

1 scallion (finely chopped)

¼ cup cilantro (coarsely chopped)

Directions at thewoksoflife.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer