Description
The zenith of umami soups where tender meat, cartilage, and tendons scraped off pork bones (Da Gu)—simmered long to extract broth—are used as the soup ingredients.
Restaurants serving Pork Bone Meat Soup
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Meat around pork bones(Gu Rou)
- Pork bone broth
- Shredded ginger
- Scallions
- White pepper
- Sesame oil
Instructions
- [Authentic Recipe]
- [Broth & Meat Harvest] In a noodle shop's giant soup pot, slowly simmer large pork bones (leg/skull) for hours to make the base 'pork bone broth (Qingtang)'.
- Pull out the bones. Here begins the magic of 'Gu Rou'. Scrape off the meat, collagen-rich tendons, and soft cartilage stuck around the bones/joints—now meltingly soft from long simmering—with a knife (this is Gu Rou).
- Put plenty of scraped 'Gu Rou' in a bowl.
- Pour the piping hot clear pork broth from step
- over it.
- Season with salt, white pepper, and sesame oil, topping with massive chopped scallions and shredded ginger.
Learn more Spice, substitutes, tips
Key spices
White pepper and Ginger freshness
Substitutes at Japanese supermarkets
Soft-simmered pork cartilage (Soki)
Pairing
Ganmian (Soupless noodles) or Lu Rou Fan
Trivia
[For Adults] Embodies the universal truth that 'meat around the bone is best' as a soup. Simmered so long it offers abnormal tenderness and gelatinous 'gooey' richness unavailable in regular pork. The ultimate companion for Ganmian (soupless noodles).
Eating tips & etiquette
[Unique Eating] Scoop the fall-apart meat in the soup with a spoon, dip it slightly in a separate plate of 'Jiangyou Gao and chili sauce' to eat like a side dish!
Allergen
Pork, Sesame