Pork Hot Pot Soup
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PREP TIME: 1 hour
SERVES: 6 to 8
TOTAL COOKING TIME: 4 hours
INGREDIENTS
- 2 lbs Pork Bones
- 3 lbs Sirloin Pork Roast
- 2 Tbsp Candy Rocks
- Bay Leaves (5 leaves)
- ¼ Tsp Kosher Salt
- 1 Tsp Pork Bouillon Powder
- 2 Tbsp Fresh Ginger
- 1 Bunch Scallion
- 4 oz Jar Instant Pork Soup Paste
- 2 Vidalia Sweet Onion, Divided
- 1 Tbsp Pork Soup Seasoning
- 1 Tsp Black Pepper
- 4 oz Straw Mushroom
- 4 oz Longan Fruit
- Fresh Sliced Pork
- Fresh Sliced Boneless Chicken
- Dry Fried Red Onion
- Fresh Basil
- Bean Sprouts
- Pork Soup Balls
- Vegetables (Lettuce, Bok Choy, Napa Cabbage, Bamboo Shoots)
- Egg Noodles, Banh Pho Noodles or Vermicelli Beans Threads Noodles
DIRECTIONS
- Clean and wash pork roast and pork bones. Remove excess fat
- Using a large soup pot, fill 2/3 of pot with cold water and slowly bring to boil.
- Add Candy Rocks, Kosher Salt, pork bones to pot.
- Clean, remove Ginger skin. Cut Ginger into thin slices.
- Using a small frying pan, fry Ginger on both sides until golden brown. Add Ginger to Pot of Soup
- Clean Scallion. Cut scallion head into 1 inch in length pieces. Add to Pot of Soup
- Peel Sweet Onion. Cut onion into thin slices.
- When Pot of Soup boils, lower heat to Low. Add Instant Pork Soup Paste, Pork Soup Seasoning, Pork Bouillon Powder, Sweet Onion, Bay leaves, straw mushrooms, longan
- Cook over low heat for 4 hours.
- Wash and cut vegetables (Lettuce, Bok Choy, Napa Cabbage, Bamboo Shoots, pea pods)
- Place Pork Soup in Hot Pot, bring to boil.
- Cook raw pork/chicken, vegetables in hot soup until done
- Serve pork soup with Egg Noodles, Banh Pho Noodles or Vermicelli Beans Threads Noodles, Pork Soup Balls, Dry Fried Red Onion, Bean Sprouts, Fresh Basil, lime and sliced sweet onion