Mastering the Art of Blanching Pork for an Exquisite Pork Soup

Blanching pork bones is essential as it helps eliminate impurities and excess blood, enhancing the overall flavor of the meat. This technique is a well-established practice in Chinese cooking, particularly for soups. In fact, blanching is common for various proteins and bones.

Chinese soups differ significantly from Western soups; they tend to be lighter in texture and are often served as a refreshing accompaniment to a Chinese meal. Despite their lightness, we cherish Chinese soups for their rich flavors and diverse ingredients.

The key ingredient in Chinese soups is meat, especially cuts with bones, along with a variety of vegetables. Pork is the most frequently used meat, including ribs, spare ribs, and large pork bones. When simmered for an extended period, pork bones release collagen and gelatin, resulting in a deeply flavorful broth.

However, achieving great flavor relies heavily on the quality of the ingredients and the preparation process. Blanching is a crucial step for a clear, clean-tasting Chinese pork soup.

How to Blanch Pork for Soups and Stews

Begin by bringing a large pot of water to a boil. Add scallions, ginger, and Shaoxing wine, then introduce the pork or pork bones.

Turn up the heat and allow the water to boil vigorously for about 5 minutes. You’ll notice impurities rising to the surface—this is precisely why blanching is necessary.

It’s best to use a tool to remove the bones rather than pouring the contents out, as this helps prevent impurities from adhering to the meat.

If any impurities remain on the pork bones, rinse them under warm water to clean them thoroughly.

Next, prepare another pot filled with enough clean water. Bring it to a boil and add the pork. I prefer using an Instant Pot for most of my soups, but if you’re using one, ensure to add hot water. Allow the soup to simmer for about 30 minutes.

After simmering, feel free to add your favorite ingredients such as tulips, carrots, corn, Chinese yams, or even potatoes to the soup.

Let’s make a pork and radish soup with the blanched pork bones.

Fill another clean pot with hot water, add the pork bones and smashed ginger, and continue cooking for 30 minutes over medium to low heat.

Then, incorporate your side ingredients; I typically use radish and corn sections for this recipe. Season the soup with salt and continue cooking for about 20 minutes until the radish becomes tender.

Key Tips

• Start the blanching process with cold water.
• Once the water boils, maintain a high heat for vigorous boiling to remove impurities.
• If necessary, wash the blanched bones with warm water.
• Add hot water when cooking your soup to retain the meat’s juices and tenderness.
• In an Instant Pot, add the side ingredients at the beginning of the cooking process.

Radish and Corn Pork Soup

• 1/2
  long radish
• 2
  L
  hot water
• 1
  whole corn
  cut into small sections
• 1
  piece
  of smashed ginger
• salt to taste
  I use around 3 tsp.

Blanch and Clean the Pork

• Bring a large pot of water to a boil, add scallions, ginger, and Shaoxing wine, then add the pork or pork bones. Start the fire and heat until the water boils. Use high heat and cook for 5 minutes. You’ll see impurities floating on the surface—this is why we blanch the pork.

• It’s advisable to use a tool to lift the bones so that impurities do not adhere to them.

• If you notice any impurities stuck to the pork bones, rinse them under warm water.

Make the Radish and Corn Pork Bone Soup

• Fill another clean pot with hot water, add the pork bones and smashed ginger, and continue cooking for about 30 minutes over medium to low heat.

• Add your side ingredients; for this recipe, I use radish and corn sections. Season the soup with salt and continue cooking for around 20 minutes until the radish is soft.

• Serve hot. You can prepare a dipping sauce for the side ingredients to enjoy alongside.