serves
6
prep
20 minutes
cook
3 hours
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
3
hours
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
program
program
Ingredients
- 750 g pork soft bones, cut into 4 cm chunks
- 1 tsp whole black peppercorns
- 1 tsp whole white peppercorns
- 1 medium daikon, cut into 4 cm chunks
- 25 g goji berries
- 6 large red dates
- 1 tsp MSG
- 1 tbsp pork bouillon powder
- 1 tsp sugar
- 1 tsp salt
Instructions
- In a large stockpot, bring about 3 litres of water (or enough to generously cover the pork bones) to the boil over high heat. Once the water is boiling, add the pork bones and blanch them for 3-4 minutes to remove any impurities. Drain the pork bones and rinse them under cold water to clean them thoroughly.
- Refill the pan with 2½ litres water and bring to the boil. Once boiling, return the pork bones to the water and add the peppercorns, daikon, goji berries and red dates. Reduce the heat to a low simmer, cover and allow the soup to cook for 2-3 hours.
- Once the soup has finished simmering, season the broth with the remaining ingredients. Taste the soup and adjust the seasoning to your personal preference. Serve the soup hot.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
