Tender pork bones slow-simmered in a rich broth, finished with fluffy pork floss for a comforting Jiangsu-style dish. The bones release their natural gelatin into the broth, creating a silky soup that's both nourishing and satisfying.
This traditional dish from Taicang in Jiangsu province transforms simple pork bones into something extraordinary. The pork floss (rou song) adds a delicate, savory finish that balances the rich bone broth.
Rinse the pork bones thoroughly under cold water. Place them in a large pot, cover with cold water, and bring to a rolling boil. Skim off any foam and impurities that rise to the surface. Once clean, remove bones and rinse briefly to wash away any remaining residue.
Transfer the cleaned bones to a large soup pot or Dutch oven. Add fresh cold water to cover the bones by about 2 inches. Add ginger slices, green onion bundle, star anise, soy sauce, and Shaoxing wine. Bring to a gentle boil over high heat, then reduce to a low simmer.
Cover the pot partially and let the bones simmer gently for 2 to 3 hours. The broth should bubble very gently—you want it to stay hot but not aggressively boiling. Occasionally check the water level and add more hot water if needed. The bones are done when the meat easily pulls away from the bone.
Remove from heat. Taste the broth and adjust seasoning with salt as needed. Strain the broth if you prefer a cleaner presentation, or serve the bones directly in the broth. Ladle into bowls, then generously spoon pork floss over each serving. Drizzle with a touch of sesame oil if desired. Serve hot with steamed rice.
A comforting homestyle Chinese dish where tender pork ribs are slow-braised with potatoes and hard-boiled eggs in a rich soy-based sauce. The ribs become fall-off-the-bone tender while absorbing the sweet and savory flavors of the braising liquid.
