Lotus Root Pork Bone Soup
A nourishing traditional Chinese soup where tender pork leg bones and soft, slightly sweet lotus root simmer together for hours, creating a rich, comforting broth that warms the soul.
Story
This humble soup is a staple in Chinese home cooking, often made during cooler months or when someone needs comfort food. The trick with lotus root is to crush it before cutting - this breaks up the fibers so it becomes wonderfully soft and silky when cooked low and slow.
Ingredients
Pork leg bones (with some meat)
1.5 pounds (2 large bones)
Fresh lotus root
1 medium root (about 8-10 ounces)
Green onions
2 stalks
Fresh ginger
3 slices
Salt
to taste
Water
8-10 cups (you need plenty as it cooks long)
Instructions
1
Prepare the bones
Rinse the pork bones well under cold water. Using a heavy knife, carefully cut each bone in half through the middle to expose the marrow. This helps the broth develop richer flavor.
2
Prepare the lotus root
Scrub the lotus root clean and peel the skin. Lay the root flat and use the flat side of your knife to gently crush it - this breaks the fibers so it becomes silky soft when cooked. Cut into 2-inch sections.
3
Start the simmer
Place the prepared bones in a large clay pot or heavy-bottomed stockpot. Add the lotus root sections, ginger slices, and pour in 8-10 cups of cold water. The water should cover everything by at least 2 inches since this cooks for a long time.
4
Cook low and slow
Bring the pot to a rolling boil over high heat, then immediately reduce to the lowest possible simmer. Partially cover and let cook for 2.5 to 3 hours. The broth should barely bubble - this gentle cooking extracts maximum flavor from the bones and keeps the lotus root intact.
5
Season and serve
Add salt to taste during the last 15 minutes of cooking. The lotus root should be soft enough to cut with a spoon. Ladle into bowls, garnish with finely sliced green onions, and serve hot.
