Recipe for Chinese Pork Bone and Corn Soup
This Chinese Pork Bone and Corn Soup is a quintessential Cantonese "clear soup," celebrated for its delicate balance and natural sweetness. By simmering tender pork neck bones with fresh sweet corn, carrots, and earthy shiitake mushrooms, you create a restorative broth that is both light and deeply satisfying. This version uses a "double corn" technique - combining rustic corn chunks with loose kernels - to ensure every spoonful is packed with flavour and incredibly easy to enjoy. It is the ultimate healthy comfort food, perfect for any family dinner.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Chinese Pork Bone and Corn Soup in action.
Equipment
- 1 large soup pot
Ingredients
- 900 grams pork neck bones
- 3 ears fresh sweet corn
- 2 medium carrots
- 3 dried shiitake mushrooms
- 3 slices fresh ginger
- 2 green onions
For seasoning (to taste):
- Salt, ground white pepper, rock sugar, mushroom powder
Instructions
- Prepare the Ingredients:Place the pork neck bones in a large bowl and cover them with cold water. Let them soak for about 30 minutes to help draw out any excess blood.While the pork is soaking, place the dried shiitake mushrooms in a separate bowl. Cover them with cold water and soak for about 1 hour.Take one ear of corn and carefully cut the kernels from the cob. Set the kernels aside, and reserve the bare cob. It will be simmered in the broth later to add extra natural sweetness.After 30 minutes, drain the pork bones and transfer them to a large soup pot. Cover them with fresh, cold water and bring the pot to a boil over high heat. Once boiling, cook the bones for 3-5 minutes, allowing the foam and impurities to rise to the surface. Drain the bones and rinse them thoroughly under cold running water. Give the pot a quick clean before continuing.
- Cook:Return the cleaned pork neck bones to the pot. Add the ginger slices, green onions, and the reserved corn cob. Pour in enough fresh water to fully cover the pork bones. Bring the soup to a boil over high heat, then reduce the heat to low. Partially cover the pot and simmer gently for 45 minutes.While the broth is simmering, cut the carrots into large chunks. Cut the remaining ears of corn into similar-sized pieces. Drain the soaked shiitake mushrooms, remove the tough stems, and slice the mushrooms into bite-sized pieces.
- Adding the Vegetables:After 45 minutes, check the soup. The broth should look clear and beautiful, and the pork should be tender, although it may not yet be fall-off-the-bone tender. Remove and discard the ginger slices, green onions, and reserved corn cob.Add the corn chunks, carrots, sliced shiitake mushrooms, and reserved loose corn kernels to the pot. Simmer for another 25-30 minutes, or until the vegetables are tender and the pork is fully cooked.The broth should already be naturally and delicately sweet from the pork and corn. Add: ¼ teaspoon salt, ¼ teaspoon ground white pepper, a few pieces of rock sugar. Adjust the seasoning to taste. Let the soup cook for another 5 minutes, then turn off the heat.
- Serve:Ladle the soup into serving bowls, making sure each bowl includes plenty of pork, carrots, loose corn kernels, and broth. Garnish with chopped green onions or fresh cilantro for a pop of colour. Serve hot and enjoy this comforting Pork Bone and Corn Soup.