Preparation
30 minutes
Cooking
1 hour 30 minutes
Difficulty
Easy
Pork bone hot pot, also known as piping hot pork rib hot pot, is sweet, nutritious, and very suitable for family gatherings. TasteVN will guide you through the specific and detailed recipe for this super delicious hot pot. Now let’s prepare the necessary ingredients and get cooking right away!
Ingredients for Pork Bone Hot Pot (Pork Rib) Serves 5 people
Pork bones (pork ribs) 2 kg (large bones) Pig’s blood 1.3 kg Carrots 2 pieces Daikon radish 2 pieces Sweet corn 2 ears (American corn) White reishi mushrooms 350 gr (1 pack) Brown reishi mushrooms 350 gr (1 pack) Napa cabbage 600 gr Mustard greens 300 gr Onions 2 pieces Green onions/cilantro a little Fried onions 1 tablespoon Common spices a little (Salt/sugar/seasoning powder/msg)
How to choose fresh ingredients
How to choose fresh pork bones (pork rib bones)
- You should choose pork bones that are bright red, with the meat around the bones being pinkish-red, and when pressed, you can still feel the natural elasticity of the meat.
- Good rib bones will have marrow in the center that is opaque white, and if it has the characteristic smell of raw meat, it should be purchased.
- When lifted, good pork bones will feel heavy, dry, and will not be sticky or leaking, with the bones being very firm.
- Avoid buying frozen pork rib bones as they usually make the broth cloudy and can cause unpleasant odors.
- Pork bones that are pale in color, feel light when lifted, or have a strange smell or no smell are usually old pork bones, and you should not buy them.
How to choose clean and safe blood
- You should choose thin pork blood, and then boil it at home to ensure safety.
- Good pork blood usually has a bright red color and a characteristic smell of fresh blood.
- If you buy pre-cooked blood, choose the one that has a darker color as it is fresher, since it was just boiled.
- When pressed, fresh pork blood has a certain firmness, similar to pressing your hand into fresh agar jelly, indicating it is good blood.
- You should absolutely not buy pale pork blood if it has been cooked, or thin pork blood that is dark in color as it may be from sick pigs.
How to choose fresh carrots
- You should choose carrots that are straight, elongated, have smooth skin and an orange-red color, with bright colors.
- Fresh and good carrots usually have bright green tops, and when lifted, they feel heavy.
- Avoid buying carrots that are too large as they are usually old, and when eaten, they are fibrous and not tasty.
- Do not buy carrots with wilted skin, wrinkled skin, that feel very light when lifted, or carrots that are soft and mushy, as they are old and about to spoil.
How to choose fresh and delicious radishes
- You should choose radishes that are of moderate size, have straight bodies, and fresh leaves.
- Delicious radishes will have a shiny, juicy skin, and a bright white color, feeling heavy when picked up.
- If you observe radishes with skin near the stem turning green or those that are too large, you should avoid buying them, as they are often overripe and not tasty.
- Avoid buying radishes that are bruised, soft, or have wrinkled, dried skin, as these are radishes that have been stored for too long.
How to prepare Pork Bone Hotpot (Pork Knuckle)
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Prepare the pork bones
To save time on preparation, you should ask the seller to chop the pork bones into bite-sized pieces. After purchasing, wash off the blood, then put them into boiling water and cook for about 5 minutes, then remove.
Wash the pork bones again under running water to ensure they are clean, then let them drain.
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Prepare other ingredients
Carrots, radishes, and onions should be peeled and washed thoroughly. Cut the onion into quarters like a wedge, carve the carrot into flower shapes, and then slice it thinly. The radish should be sliced, each slice about 1/2 a finger thick or carved into flowers, as desired.
Spring onions and cilantro should have any damaged leaves removed and roots discarded. Then, finely chop the spring onion and cilantro leaves, and cut the onion tops into sections.
Sweet corn should be husked, silks removed, and washed clean, then cut into pieces about 1 finger thick.
White and brown reishi mushrooms should have their stems removed, separated into small individual mushrooms, then soaked in a diluted saltwater solution for about 10 – 15 minutes, rinsed with water, and drained.
Chinese cabbage should be separated into smaller leaves, and the mustard greens should have the fresh stems and leaves selected, washed clean, and set aside separately.
Place the Chinese cabbage, mustard greens, and mushrooms onto a plate or in a basket, and you can garnish with a few slices of chili and carrot flowers for presentation before serving with the hot pot.
The pig’s blood should be boiled until cooked (about 80% cooked), then removed, cooled, and cut into bite-sized squares.
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Hot Pot Broth
Put 3 liters of water into the pot, add pork bones, radish, and onion, and season with 1 tablespoon of salt, 1 tablespoon of monosodium glutamate, and 1 tablespoon of seasoning powder.
Boil over high heat until the water comes to a vigorous boil, then skim off the white foam that rises to the surface. After that, reduce the heat to low and simmer for 1 hour.
After 1 hour of simmering the broth, add sweet corn and carrots, and cook for another 30 minutes over medium heat.
When the carrots and corn are cooked, you should add 1 teaspoon of salt, 1 tablespoon of seasoning powder, 1 tablespoon of monosodium glutamate, and 1.5 tablespoons of sugar, stirring well to dissolve all the seasonings.
Cook for about another 5 minutes, then adjust the seasoning to taste before turning off the stove.
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Completion
Place the boiled pig’s blood, green onion tops, pork bones, carrots, radishes, sweet corn, and hot pot broth into a small stainless steel pot (used for hot pot).
Finally, add 1 tablespoon of fried onions, coriander, and finely chopped green onions, and you can invite everyone to enjoy.
When eating, bring the broth to a boil again, then dip in the mustard greens, napa cabbage, and reishi mushrooms, and additionally blanch some egg noodles to eat with it for a delicious experience.
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Final Product
The pork bone hot pot (pork knuckle) is appealing with a variety of colorful vegetables, just looking at it makes you want to eat right away.
The broth is clear, with a rich sweetness from the pork bones and the various vegetables and mushrooms that accompany it, making it not only delicious but also very nutritious.
On a rainy, cold day, having a pot of this pork bone hot pot gathered with family is just perfect, isn’t it?
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Hopefully, with these detailed shares about how to cook pork bone hotpot (pork ribs) that is delicious and nutritious, it will help you add another delicious dish to your family’s nourishing menu! Wishing you success in your cooking!
