Pork Bone Soup

Pork Bone Soup

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Brad Farmerie, Executive Chef, Public, Saxon + Parole, New York; The Thomas, Napa, California
The National Culinary Review, January 2015

Ingredients

10 lbs. pork bones
6 stalks lemon grass
2 onions
2 carrots
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

Instructions

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.

Yield

32 servings

Tags

Pork, Soup, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

ACF certified chefs earn on average 7% more than those not certified; be that chef!