Pork Bone Soup
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Credit: Brad Farmerie, Executive Chef, Public, Saxon + Parole, New York; The Thomas, Napa, California
The National Culinary Review, January 2015
10 lbs. pork bones
6 stalks lemon grass
1 stalk celery
3 thumbs ginger
1 cup smashed garlic
4 gallons water
1 cup fish sauce
1 can coconut milk
Handful kaffir lime leaves
Chinese five-spice powder, as needed
Glass noodles, blanched, as needed
1 bunch cilantro, picked
Green peas, as needed
Chilies, as needed
1) Brown bones; reserve.
2) Combine lemon grass, onion, carrot, celery, ginger and garlic; brown. Add browned bones, water, fish sauce, coconut milk and lime leaves. Simmer 2 hours over medium heat.
3) Strain. Serve with garnishes: Chinese five-spice powder, glass noodles, cilantro, peas and chilies.
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