Daikon Pork Bone Soup (白萝卜排骨汤 Bai Luo Bo Pai Gu Tang)
February 15, 2020  Print
Daikon, commonly known by its Japanese name in the west, is a white root vegetable that is enjoyed by most Asian countries. But it does have an acquired taste that can take some time to get used to. To people who have never had daikon, it might taste bitter and pungent. But to people who have grown accustomed to it, it actually tastes somewhat sweet and mild.
In fact, it took my husband thirty-some years to finally acquire (somewhat) the taste of daikon. And I give all the credit to this daikon pork bone soup. There are only two main ingredients, yet the combination of daikon and pork bones makes the soup both delicate and flavorful. The daikon’s spiciness and bitterness are completely gone. What is left is this tender, sweet, and refreshing taste, which complements extremely well with pork bones’ meatiness. The soup is not only delicious, but it is thought to help reduce stress, boost the immune system, and improve digestion.
I posted the recipe for pork bone stock/broth in a previous post. In this recipe. I’m using half of the stock made from that recipe which is enough for 4 to 6 people.
Preparation Time: 20 minutes 1
Active Time: 30 minutes1
Total Time: 3 hours1
Serving: 4 -6 people
- 2-2 ½ quarts of pork bone stock/broth along with 4 to 5 pieces of pork neck bones
- 1 pound of daikon2
- 1 green onion (green part only)
- 1 teaspoon table salt
- Pour the pork bone stock along with the bones into a medium saucepan and close the lid. Turn the heat to medium-high.
- While waiting for the stock and bones to heat up, wash the daikon and use a peeler to peel off the daikon’s skin. Chop the daikon into 1-inch cubes. Wash the green onion and chop the green part into small pieces.
- When the stock begins to boil, add the daikon cubes. When it boils again, turn the heat to low or medium-low to produce a low rolling boil.3 Cover and let cook for about 20 minutes until the daikon becomes soft.
- Turn off the heat and add the 1 teaspoon of table salt and chopped green onions.
- Includes preparation, active, and total time used to make pork bone stock respectively. If using premade pork bone stock, it takes approximately 30 minutes from start to finish for this recipe.
- Look for daikon that is straight, heavy, and plump with a smooth and white skin.
- Low rolling boil is one notch below boil, but much higher than simmer.
Jessy Pomplun wrote:
This sounds delicious!!! I was just curious since I do not eat pork, can I make this the same exact way with beef or chicken (or does it not work as well?)
Love your blog!!
Any bones really. Try it with Chicken and it’s amazing for winter chills. It’s basically clean stock with fat. Do it with saba fish is nice too if you don’t mind fishiness a bit of ginger would clear up the fishiness. Basically any bones would do.