SALTED PORK BONES CHINESE STYLE
When my mother recently sent me many pounds of salted pork bones, I was reminded of an old-school recipe I’d forgotten about. Later, I made soup out of them, and it was so good that I knew I had to post the recipe on the blog immediately.
Although she’s now 81, my mother still cooks salted pork bones. It’s not complicated at all! It’s as simple as spicing up some pork neck bones in the refrigerator for 24 to 48 hours.
WHAT IS THE PURPOSE OF MAKING SALTY PORK BONES?
Why bother salting pork bones when we’ve already used them in soups, stocks, and congees?
Salting them, on the other hand, enhances their flavor significantly. The meat has a little cured flavor but is not overly reminiscent of ham. It’s mind-boggling how much salting can change the flavor in just one day.
My mother’s pig bones were so juicy that I couldn’t stop eating them. For this dish, you’ll need to track down some of it. Remember that the ones we bought on the day we posted this weren’t as substantial.
- 2 lb. of pork neck bones(the meatier the better; cut into 2-inch/5cm thick pieces)
- 1 tbsp. of salt
- 1 tsp. of Sichuan peppercorns (optional)
- To remove the blood and other contaminants before salting, soaking the pork bones in water for 1 to 2 hours is a good idea. Afterward, rinse them with fresh water many times until it is clear. Shake up any remaining water.
- Use salt and Sichuan peppercorns in a saucepan over medium heat for about 5 minutes or until the salt turns a light golden color. Remove from the heat and allow cool fully. If you’re not using Sichuan peppercorns, you may skip this cooking stage and simply salt the pork bones before preparing them for the dish.
- Rub the salt over the pork ribs in a big basin (and the Sichuan peppercorns, if using). Using a plastic bag, cover and refrigerate for at least 24 to 48 hours