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Pork Bone Soup with a Poached Egg

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Serves 4 people
5 Average Rating

Created by Camellia Ling Aebischer, this pork bone soup is rich, hearty and finished with a silky poached egg. Slow-simmered broth, tender pork and golden yolk make for the ultimate comfort bowl.

For the best-tasting soup, we recommend salting the pork overnight. It gives the meat a hammy quality while seasoning the meat all the way through. 

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Ingredients

  • 600g pork ribs, cut into pieces
  • Sesame oil
  • Salt, to taste
  • 1.5 litres water
  • 3-4 thick slices of ginger
  • 2 heads bok choy or half wombok, chopped
  • 100 g glass noodles
  • 4 eggs

Method

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  1. This step is optional, but highly recommended. One night before cooking, cover your pork ribs in a few pinches of salt and place them in a container in the fridge overnight.
  2. The next day, place a large pot over medium-high heat. After a few minutes, add a drizzle of sesame oil and sear the ribs until golden brown on each side.
  3. Add the water, ginger and bring to a boil. Taste and add salt as needed. Braise for 1.5-2 hours on low heat with a lid on.
  4. Toward the end of the cooking time, place glass noodles in a small bowl. Pour boiling water over the noodles to soften, 2-3 minutes. Drain and place noodles across four bowls.
  5. Add bok choy to the soup and cook for 2-3 minutes. 
  6. Meanwhile, place a small pot of water on to boil. Then crack your eggs into the boiling water and poach for about 2 minutes. Remove with a slotted spoon.
  7. To serve, divide the soup and ribs among the noodle bowls. Place a poached egg in the middle of each.

Video

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Overall Rating

Average Rating: 5

1 review

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