Chinese Salted Pork Bones by: Judy 0 Comments Jump to Recipe Posted:11/30/2021Updated:11/30/2021 This salted pork bone is an old school recipe that I was reminded of recently when my mother gave me several pounds of salted pork bones she’d made.Later, I cooked them into soup, and it was so delicious that we knew we had to share the recipe on the blog.  My mother, who is now 81, doesn’t have as much energy to cook these days, but she still makes salted pork bones.There’s not much to it! You simply take meaty pork neck bones, and salt them for 24 to 48 hours in the refrigerator.  Why Make Salted Pork Bones? We’ve made many soups, stocks, and congee recipes with regular pork bones, so why bother salting them?  Well, salting them actually adds a lot more flavor.

The meat tastes lightly cured, without being too ham-like.It’s kind of crazy how different the flavor can be after just 1 day of salting.  The pork bones my mother gave me were incredibly meaty.That’s what you want to find for this recipe.

The ones we got the day we blogged this weren’t as meaty, so keep that in mind when you shop around!  Applications We use salted pork bones in soups and congee.  Bill has shared his mother’s salted pork bone congee, but you can also use it in soup recipes like:  Cantonese Mustard Green Soup with Pork BonesCantonese Bitter Melon Soup with Pork BonesYan Du Xian (to replace the salted pork/ham and pork belly)Ching Po Leung

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