Clear Broth Busan Pork Bone Rice Soup

Ingredients

Instructions

1. 1

   Blanch pork bones in boiling water for 3 minutes, remove and rinse under cold water. Cut pork loin into thin slices.

2. 2

   Heat water in a large pot and add blanched bones, ginger, scallions, star anise, and dried tangerine peel.

3. 3

   Bring to boil, then reduce heat to low and simmer for 2 hours with occasional skimming to maintain clarity.

4. 4

   Add dried shiitake mushrooms and simmer for another 20 minutes.

5. 5

   Strain broth through fine sieve, discarding solids. Season with salt and white pepper. Keep broth warm.

6. 6

   Cook white jasmine rice with measured water in a rice cooker according to package instructions.

7. 7

   Boil eggs in a separate pot for 6-7 minutes until soft-boiled, peel, and halve.

8. 8

   Blanch Chinese broccoli in boiling salted water for 2 minutes until tender-crisp, then drain.

9. 9

   Gently poach pork loin slices in the hot broth for 1-2 minutes until just cooked through.

10. 10

    Place warm rice in individual bowls, top with cooked pork slices, egg halves, and Chinese broccoli. Ladle hot clear broth over the top.