PORK & DAIKON BROTH

PORK & DAIKON BROTH

Contributed by : Sarah St.Clair

sarah-stclair-20250316130157

Chinese Recipes : Other

TWO HUMBLE INGREDIENTS—PORK BONES and daikon radish, which helps to break down meat protein—combined with a splurge ingredient, fresh or dried shiitakes, will deliver a broth that is as delicious as it is digestible. Adding the pork shoulder will infuse the broth with extra flavour while giving you a batch of super-tasty shredded pork to store separately in the fridge. You can stir it back into the broth to make a hearty soup, or use it in a congee recipe (this page, Seaweed Soup (this page), or a Mother’s Bowl (this page).

Makes 2 quarts (2 L) or 6–8 servings

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Ingredients of
PORK & DAIKON BROTH

4 pounds (1.8 kg) pork bones plus 1 pound (455 g) pork butt, if available, halved 1 large white or yellow onion, peeled and halved
Sea salt and freshly ground black pepper
2 strips kombu (helps with digestion and flavor)
2 cups (85 g) fresh shiitake mushrooms, or 1 cup (35 g) dried
1 pound (455 g) bacon (optional)
4 whole green onion stalks, washed
1 cup (115 g) thinly sliced daikon rounds
2 large carrots, peeled and roughly chopped

How to Make
PORK & DAIKON BROTH

Preheat the oven to 400°F (205°C).
Place all bones in a large pot, cover in water and bring to a boil.
Boil for 15 minutes to remove all impurities from bones.
Drain/discard the water and rinse bones.
Place the pork bones, pork butt, and onions in a roasting pan, season with a few pinches of salt and pepper and roast for 30 minutes, or until the bones and butt are golden brown and juices begin to form at the bottom of the pan.
In a large stockpot, add 3 quarts (2.8 L) cold water and the kombu and let it come to a boil. If you are using the same pot as earlier, make sure you have washed out any residue from your initial boil.
Reduce the heat to medium, then add the shiitake mushrooms and bacon, if using.
Remove the bones, butt, and onion from the oven and transfer to the stockpot with the broth. Add the green onions, daikon, and carrots. Let it all simmer over medium heat for 30 minutes, uncovered, then reduce to low heat for 3 hours. Skim off any foam as it rises to the top.
Season to taste with more salt and pepper. Strain using a fine strainer or cheese cloth into another pot to remove any solids.

Store leftovers in the fridge for up to 5 days, or freeze in airtight plastic bags or glass mason jars (see this page) for up to 3 months.